Try this Bettys Creamy Potato Soup recipe, or contribute your own.
Suggest a better descriptionRecipe by: Produce Petes "Farmacopeia" - ISBN 0-688-12847-5 In a large saucepan of water, boil the potatoes until fork-tender. Drain and set aside. In a stockpot, melt the butter over low heat, add the onion, and gently saute until soft and translucent (do not brown). Add the potatoes, cream, half & half, bouillon cubes, milk, salt and pepper. Simmer over low heat until thickened and thoroughly heated, about 30 mins. If you like a thicker soup, add a little cornstarch or flour, dissolved in a small amount of liquid. Posted to MM-Recipes Digest by pat-mitchell@juno.com (Pat Mitchell) on Aug 19, 1998
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1759 | ||
Calories from Fat: 1698 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 188.6g | 252 % | |
Saturated Fat 118.8g | 594 % | |
Monounsaturated Fat 50.4g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 538.9mg | 166 % | |
Sodium 166.4mg | 6 % | |
Potassium 438mg | 12 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 14.3g | ||
Protein 10.7g | 15 % | |
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: 1759
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