Potato Chowder
Created by QueenBea on November 20, 2011
- Servings: 4
- Prep Time: 20m
- Cook Time: 25m
- Recipe #2860
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 cups carrots, chopped
- 1 1/2 cups celery, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 pounds yukon gold potatoes, peeled and chopped in 1-inch pieces
- 4 cups vegetable stock
- 2 (370 ml) cans evaporated milk
- 1 1/2 teaspoons dried dill of 1/4 cup fresh dill, chopped
- Salt, to taste
How to Make
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Step 1: Heat oil on medium heat in a large pot.
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Step 2: Add next 4 ingredients.
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Step 3: Cook, stirring occasionally, for 5 minutes, or until onions are tender.
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Step 4: Add potatoes and stock. Bring to a boil, cover and lower heat.
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Step 5: Simmer 15 minutes, until potatoes are tender.
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Step 6: Add Milk and cook for an additional 5 minutes.
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Step 7: Puree half the soup.
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Step 8: Return to pot and combine well.
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Step 9: Stir in dill.
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Step 10: Add salt to taste.
Nutritional Facts
- Serving Size: 1 (677 g)
- Calories 685.4
- Total Fat - 15.8 g
- Saturated Fat - 8.3 g
- Cholesterol - 30.9 mg
- Sodium - 538 mg
- Total Carbohydrate - 119.1 g
- Dietary Fiber - 2.5 g
- Sugars - 4.1 g
- Protein - 16.9 g
- Calcium - 354 mg
- Iron - 2.8 mg
- Vitamin C - 100 mg
- Thiamin - 0.5 mg