Try this Potato-Cheese Soup, Hot or Not recipe, or contribute your own.
Suggest a better descriptionIn a 2-quart saucepan, combine the potatoes, leek, stock and water. Bring to boil; cover and cook until potatoes are tender, approximately 10 minutes. Transfer to an electric blender or food processor and blend until almost smooth. Return the soup to the saucepan. Stir in the buttermilk. Bring to a simmer. Gradually add the cheese, stirring constantly until the cheese melts. Season with pepper. Serve hot, or cover and chill for several hours to serve cool. Garnish each serving with a sprinkle of parsley and green onions. Serves 4 to 6 Typos by Brenda Adams
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 25 | ||
Calories from Fat: 5 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 64.9mg | 2 % | |
Potassium 92.9mg | 2 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 2g | 3 % | |
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: 25
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