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Ingredients
- 6 x Russet potatoes
- 3 x Carrots
- 3 stalk celery
- 1 x Onion
- 2 quart Water
- 6 Tbsp. Flour
- 1 1/2 c. Lowfat milk
- 1 tsp Salt
- 1/8 tsp White pepper Parsley if desired it
Directions
- Scrub and dice the vegies and add in to the water in a big pot. Cook this for about 30 min till the vegies are tender. Saving the liquid, drain the vegies. Pour the liquid back into the pot and get it boiling again. Blend the flour and lowfat milk together till smooth and whisk it into the vegie broth.
- Add in the salt and pepper and keep tasting it till its the right flavor.
- When it's just the way you like it add in the vegies back into the pot gently so you do not mush them. Stir in some parsley, and there you have it. Served with some garlic bread sticks this is an entire meal.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3959g | |
| Calories 1457 | |
| Calories from Fat 49 | 3% |
| Total Fat 5.7g | 7% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 2829mg | 118% |
| Potassium 6872mg | 196% |
| Total Carbs 312.99g | 83% |
| Dietary Fiber 25.8g | 86% |
| Sugars 40.95g | 27% |
| Protein 47.87g | 77% |
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