I got this recipe from a newsletter (via email). This recipe is courtesy of Linda Dixon. I made it and I loved it. If you like a cream-type of potato soup and dill, this is the one for you. Please feel free to tweak to your personal preferences, I did. I will post the recipe how I got it. The substitutions I made was instead of evaporated milk, I used about 5 oz. (1/3 of a 16 oz tub) of sour cream, and I used shredded carrots instead of sliced. Enjoy.
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|Serving Size: 1 -8 serving(s) (974|
|Recipe Makes: 6-8 serving(|
|Calories from Fat: 1148 (62%)|
|Amt Per Serving||% DV|
|Total Fat 127.6g||170 %|
|Saturated Fat 37.9g||189 %|
|Monounsaturated Fat 52.4g|
|Polyunsanturated Fat 26.6g|
|Cholesterol 629.8mg||194 %|
|Sodium 652.8mg||23 %|
|Potassium 1865.8mg||49 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 9.9g|
|Protein 156.8g||224 %|
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Calories per serving: 1858
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