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Ingredientes
- 3 c. minced peeled potatoes
- 1/2 c. finely-diced celery
- 1/2 c. finely-diced carrots
- 1/4 c. minced onion
- 1 Tbsp. chopped fresh parsley
- 1 c. defatted chicken stock
- 1/2 tsp salt (optional)
- 1 dsh freshly-grnd black pepper
- 1 1/2 c. nonfat lowfat milk
- 2 Tbsp. all-purpose flour
- 6 ounce reduced-fat Cheddar cheese grated
Direcciones
- In a crockpot, combine the potatoes, celery, carrots, onion, parsley, stock, salt, and pepper. Cover and simmer over LOW heat till tender, 3 to 5 hrs.
- Gradually add in the lowfat milk to the flour and mix well. Pour the lowfat milk mix into the vegetables and cook on HIGH, stirring constantly, till thickened. Add in the cheese and stir till the cheese is melted.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 126 | 43% |
| Total Fat 14.35g | 18% |
| Saturated Fat 9.06g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 618mg | 26% |
| Potassium 637mg | 18% |
| Total Carbs 25.42g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.84g | 5% |
| Protein 16.13g | 26% |
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