Melt 4 T butter in a 3- or 4-quart saucepan. Stir in celery, onions and sugar. Cook, covered, over medium-low heat until vegetables are wilted and tender, 15 to 20 minutes. Meanwhile, peel and chop potatoes into 1/2-inch dice, and add to pan along with stock and salt. Simmer, covered, until potatoes are tender, about 35 minutes. Purée coarsely in a blender or food processor. Before serving, add light cream and remaining butter, season with salt and pepper, and garnish with celery.
2 1/2 quarts
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|Serving Size: 1 Serving (5362g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3238 (68%)|
|Amt Per Serving||% DV|
|Total Fat 359.8g||480 %|
|Saturated Fat 211.4g||1057 %|
|Monounsaturated Fat 110.5g|
|Polyunsanturated Fat 18.5g|
|Cholesterol 1195.2mg||368 %|
|Sodium 5132.1mg||177 %|
|Potassium 7613.1mg||200 %|
|Total Carbohydrate 268g||79 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 252.2g|
|Protein 130.5g||186 %|
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Calories per serving: 4775
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