Melt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until vegetables are tender. Remove from heat. Puree 1/2 of mixture or blender or food processor. Return puree to reserve mixture in pan and stir in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese, if desired. Note: If dill is not available; the soups great without it!. Posted to MM-Recipes Digest V4 #143 by LRenfroe@aol.com on May 23, 1997
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|Serving Size: 1 Serving (1316g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 839 (88%)|
|Amt Per Serving||% DV|
|Total Fat 93.2g||124 %|
|Saturated Fat 44g||220 %|
|Monounsaturated Fat 31.2g|
|Polyunsanturated Fat 12g|
|Cholesterol 207.7mg||64 %|
|Sodium 3831mg||132 %|
|Potassium 761.3mg||20 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 18.9g|
|Protein 13.2g||19 %|
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Calories per serving: 951
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