Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil. Posted to MC-Recipe Digest V1 #177 Date: Wed, 31 Jul 1996 07:31:04 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (1203g)|
|Recipe Makes: 8|
|Calories from Fat: 1074 (74%)|
|Amt Per Serving||% DV|
|Total Fat 119.4g||159 %|
|Saturated Fat 69.4g||347 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 346.8mg||107 %|
|Sodium 476.3mg||16 %|
|Potassium 1953.7mg||51 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 64.3g|
|Protein 32.6g||47 %|
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Calories per serving: 1456
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