Combine first 4 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until potatoes are tender. Stir in remaining ingredients; simmer, uncovered, stirring frequently, until thoroughly heated. (Do not boil.) Do not use reduced fat/salt chicken broth.
Using reduced fat broth produces a thinner product.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cup (357g)|
|Recipe Makes: 6|
|Calories from Fat: 152 (52%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 50.3mg||15 %|
|Sodium 473.7mg||16 %|
|Potassium 839.1mg||22 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 23.1g|
|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: 292
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