Try this Instant Irish Cream of Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn a medium-size saucepan, saute potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes. Add water, soy milk and bouillon powder. Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes. Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg chol, 38 mg calcium Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 6 | ||
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Calories: 460 | ||
Calories from Fat: 383 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.5g | 57 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 58.2mg | 2 % | |
Potassium 342.7mg | 9 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 17g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 460
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