Try this Cyndis Potato Soup recipe, or contribute your own.
Suggest a better description1. Wash and bake the potatoes. I do them in my convection over for 20 minutes at 350, prick them once to release steam and cook for another 20 minutes. Put in fridge to cool. 2. Heat butter in large pan and add garlic and sweet onions and cook until translucent. About 5 minutes. Add flour and stir. Cook for about a minute. 3. Add stock and cream. Bring back to a boil. Add apricot brandy, crumbled bacon, cheese and green onions. When warm, serve. I serve with fresh Rosemary foccacia and a Gewurztraminer wine (prefer Fetzer). Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by cwporter@excel.net on Aug 12, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (4920g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 7031 | ||
Calories from Fat: 4625 (66%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 513.9g | 685 % | |
Saturated Fat 254.5g | 1272 % | |
Monounsaturated Fat 179.7g | ||
Polyunsanturated Fat 37.8g | ||
Cholesterol 1252mg | 385 % | |
Sodium 8985.2mg | 310 % | |
Potassium 10320.8mg | 272 % | |
Total Carbohydrate 410.6g | 121 % | |
Dietary Fiber 40.1g | 160 % | |
Sugars, other 370.5g | ||
Protein 202.2g | 289 % | |
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: 7031
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.