Potato Soup
2019 Recipe Contest Winners
Ingredients
- 3 cups onions, chopped
- 3 cups celery, chopped
- 3 cups carrots, peeled, diced
- 1/4 cup olive oil
- 1 Tbsp. Italian seasoning
- 1/2 cup vegetable base
- 1 gallon water
- 2 quarts potatoes, diced, precooked
- 2 tsp. salt
- 1 tsp. black pepper
- 1 cup cornstarch
- 12 oz. evaporated milk
Directions
- In pot or steam-jacketed kettle, combine
vegetables, oil and Italian seasoning. Cook over
medium heat 10 to 15 minutes or until tender.
OR combine in 6-in. hotel pan and roast at 350°
10 to 15 minutes. - Stir vegetable base into water, then stir into
vegetables. Add potatoes, salt and pepper - In bowl, blend cornstarch and evaporated milk.
Stir into potato mixture - Heat until thickened.
- In pot or steam-jacketed kettle, combine
Nutrition Facts
Calories 138.
Total fat 5.455 g.
Saturated fat 2.054 g.
Cholesterol 11.61 mg.
Sodium 354 mg.
Potassium 347mg.
Carbohydrates 19 g.
Fiber 1.27 g.
Sugars 13 g.
Protein 4.5 g.
Iron 1.678 mg.
Calcium 154.548 mg.
Vitamin A 3404.294 IU.
Vitamin C 4.386 mg.
13.39% calories from Saturated fat.
Provides 0.5 cup vegetables.
