Try this Cream of Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn large skillet or Dutch oven, melt butter over low heat and cook onion and celery until tender. Do not brown. Add 2 cans chicken stock and potatoes to onions and celery. Cook 20 minutes. Puree in blender. Return pureed mixture to saucepan or dutch oven, add cream, salt and pepper to taste. Heat to eating temperature. Do not boil after cream is added.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 102 | ||
Calories from Fat: 101 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 35.6mg | 11 % | |
Sodium 6.4mg | 0 % | |
Potassium 12.9mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.4g | 1 % | |
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: 102
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