* Bake potatoes in 400 degree oven for one hour. Let, cool, remove skins and coarsely mash.
* In medium soup pot add broth, milk, potatoes, celery, green onions, garlic, salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
* Stir in sour cream and serve topped with shredded cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (413g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 115 (36%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 35.6mg||11 %|
|Sodium 481.5mg||17 %|
|Potassium 1089.1mg||29 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 38.4g|
|Protein 8.9g||13 %|
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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: 318
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