Cheesy Potato Soup
2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup milk
1 3/4 cups shredded sharp Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper
1.In a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2.Puree potato mixture in small batches in a blender or food processor, or use an immersion blender; return to pot over medium heat. Stir in milk, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
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|Serving Size: 1 Serving (4673g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5959 (63%)|
|Amt Per Serving||% DV|
|Total Fat 662.1g||883 %|
|Saturated Fat 226.6g||1133 %|
|Monounsaturated Fat 259.3g|
|Polyunsanturated Fat 122.6g|
|Cholesterol 3087.6mg||950 %|
|Sodium 4298mg||148 %|
|Potassium 9307.2mg||245 %|
|Total Carbohydrate 91.5g||27 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 80.7g|
|Protein 759g||1084 %|
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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: 9531
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