Try this Cream of Carrot & Potato Soup recipe, or contribute your own.
Suggest a better description1. In a large saucepan, saute the vegetables in the butter (or margarine) until they are lightly brown, over medium heat.
2. Add the chicken broth & cook for 20 minutes or until all the vegetables are tender.
3. Pour the mixture carefully into a food processor or blender & puree the vegetables. Return it all to the saucepan, then add the cream. Heat over medium heat until hot.
4. Serve this soup topped with some green onions.
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Serving Size: 1 Serving (1112g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2298 | ||
Calories from Fat: 1456 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 161.8g | 216 % | |
Saturated Fat 48.9g | 245 % | |
Monounsaturated Fat 65.9g | ||
Polyunsanturated Fat 33.4g | ||
Cholesterol 790mg | 243 % | |
Sodium 788.2mg | 27 % | |
Potassium 2161.4mg | 57 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.3g | ||
Protein 191.5g | 274 % | |
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: 2298
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