Try this Bettys Creamy Potato Soup recipe, or contribute your own.Suggest a better description
Recipe by: Produce Petes "Farmacopeia" - ISBN 0-688-12847-5 In a large saucepan of water, boil the potatoes until fork-tender. Drain and set aside. In a stockpot, melt the butter over low heat, add the onion, and gently saute until soft and translucent (do not brown). Add the potatoes, cream, half & half, bouillon cubes, milk, salt and pepper. Simmer over low heat until thickened and thoroughly heated, about 30 mins. If you like a thicker soup, add a little cornstarch or flour, dissolved in a small amount of liquid. Posted to MM-Recipes Digest by email@example.com (Pat Mitchell) on Aug 19, 1998
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|Serving Size: 1 Serving (490g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1698 (97%)|
|Amt Per Serving||% DV|
|Total Fat 188.6g||252 %|
|Saturated Fat 118.8g||594 %|
|Monounsaturated Fat 50.4g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 538.9mg||166 %|
|Sodium 166.4mg||6 %|
|Potassium 438mg||12 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 14.3g|
|Protein 10.7g||15 %|
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Calories per serving: 1759
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