Try this Baked Potato Soup recipe, or contribute your own.
Suggest a better descriptionMake a roux of ½ cup butter w/ ¾ cups flour
¼ cup fresh dill
¼ cup heavy cream
Heat chick broth – add garlic, pepper, potatoes, onions, carrots, celery – bring to a boil and add the roux mix – stir constantly – heat for 30 minutes and add dill – stir in cream and garnish with shredded cheddar if desired.
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Serving Size: 1 Recipe (9815g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 21099 | ||
Calories from Fat: 13301 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1477.9g | 1971 % | |
Saturated Fat 423g | 2115 % | |
Monounsaturated Fat 612.4g | ||
Polyunsanturated Fat 317g | ||
Cholesterol 7360mg | 2265 % | |
Sodium 6870.6mg | 237 % | |
Potassium 18551.3mg | 488 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 1825.3g | 2608 % | |
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: 21099
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