In a kettle cook the potato, peeled and diced, and the onion in the oil over moderately low heat until the onion is softened, add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender. In a blender puree the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco. Heat the mixture over moderately low heat, stirring in handfuls of the Cheddar, until the Cheddar is melted and the soup is hot (but do not let it boil), and garnish the soup with the coriander and the croutons. Makes about 6 cups, serving 6. Gourmet October 1990
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|Serving Size: 1 Serving (1256g)|
|Recipe Makes: 1|
|Calories from Fat: 1381 (64%)|
|Amt Per Serving||% DV|
|Total Fat 153.4g||205 %|
|Saturated Fat 86.8g||434 %|
|Monounsaturated Fat 49.5g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 426.5mg||131 %|
|Sodium 2608.5mg||90 %|
|Potassium 2478.6mg||65 %|
|Total Carbohydrate 87.1g||26 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 74.6g|
|Protein 112.7g||161 %|
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Calories per serving: 2168
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