Try this Bernese Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn 3-4 quart saucepan over medium heat, melt butter. Add onion, carrot, celery and garlic, and cook, stirring often, until soft but not browned. Mix in pepper, marjoram, nutmeg, potatoes and broth. Bring to a boil, cover, reduce heat slightly, and boil gently until potatoes are tender, 25-30 minutes. Puree soup, about half at a time, in blender or food processor until smooth. Return to cooking pan. Gradually blend in milk and reheat until steaming hot. DO not boil. Stir in cheese, about 1/4 cup at a time, until it is smoothly melted into soup. Taste, and add salt if needed. Serve immediately. Source: Medford Mail Tribune, 30 November 1993
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 134 | ||
Calories from Fat: 106 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 12.9mg | 4 % | |
Sodium 445.5mg | 15 % | |
Potassium 215.4mg | 6 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 4.9g | ||
Protein 1.5g | 2 % | |
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: 134
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