
Ingredients
1/2 cup onion (chopped)
1/2 cup celery (chopped)
6 potatoes (diced)
2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup non-fat dry milk
3 cups water
2 tablespoons flour
Steps
Wash hands with soap and water.
Peel and chop the onion.
Chop the celery.
Peel the potatoes, and cut them into small cubes.
Melt the margarine in a large saucepan on low heat.
Add the onion and celery. Cook for a few minutes.
Add the potatoes, salt, pepper, and 1 1/2 cups water.
Cook for 15 minutes until the potatoes are tender.
In a small bowl, stir together the dry milk and flour.
Add 1 1/2 cups water slowly, stirring as you add it.
Add the milk mix to the potatoes.
Cook until the soup is heated and slightly thickened.
Adjust the seasonings.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 255 |
Total Fat | 4 g |
Saturated Fat | 1 g |
Cholesterol | 2 mg |
Sodium | 312 mg |
Carbohydrates | 47 g |
Dietary Fiber | 5 g |
Total Sugars | 8 g |
Added Sugars included | 0 g |
Protein | 9 g |
Vitamin D | 1 mcg |
Calcium | 176 mg |
Iron | 2 mg |
Potassium | 1136 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Potato Soup. Recipe source: Pennsylvania Nutrition Education Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.