Comfort food for those cold, overcast days of fall.
Melt the butter in a stock pot and saute the carrots, celery, and onion for about 8 minutes, until the mirepoix is tender.
Add the broth and potatoes then bring to a boil. Reduce heat and simmer for 15-20 minutes, until the potatoes are fork tender.
Removed from heat and stir in the half and half cream and herbs.
Garnish with parsley and some home made garlic pepper croutons
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2344g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 572 | ||
Calories from Fat: 234 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 67.3mg | 21 % | |
Sodium 7977.4mg | 275 % | |
Potassium 2175.8mg | 57 % | |
Total Carbohydrate 68.1g | 20 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 59.9g | ||
Protein 20.6g | 29 % | |
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: 572
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