1.Cook onions in the butter in a large saucepan until soft and carmelized. add garlic.
2.Add diced potatoes, parsley, and chicken stock and cook until potatoes are soft.
3.Process in food processor or blender a bit at a time to prevent eruptions, leaving chunky potato bits if you prefer.
4. Season to taste with pepper and herbs on hand.
5. Add 1/2 and 1/2 to taste
6. Serve with toppings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (394g)|
|Recipe Makes: 6|
|Calories from Fat: 279 (67%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 19.5g||98 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 81.4mg||25 %|
|Sodium 467.9mg||16 %|
|Potassium 832.3mg||22 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 26.9g|
|Protein 5.4g||8 %|
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: 417
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