Try this Dilled Potato Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until vegetables are tender. Remove from heat. Puree 1/2 of mixture or blender or food processor. Return puree to reserve mixture in pan and stir in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese, if desired. Note: If dill is not available; the soups great without it!. Posted to MM-Recipes Digest V4 #143 by LRenfroe@aol.com on May 23, 1997
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Serving Size: 1 Serving (1316g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 951 | ||
Calories from Fat: 839 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.2g | 124 % | |
Saturated Fat 44g | 220 % | |
Monounsaturated Fat 31.2g | ||
Polyunsanturated Fat 12g | ||
Cholesterol 207.7mg | 64 % | |
Sodium 3831mg | 132 % | |
Potassium 761.3mg | 20 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 18.9g | ||
Protein 13.2g | 19 % | |
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: 951
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