Melt the butter in a stock pot and saute the carrots, celery, and onion for about 8 minutes, until the mirepoix is tender.
Add the broth and potatoes then bring to a boil. Reduce heat and simmer for 15-20 minutes, until the potatoes are fork tender.
Removed from heat and stir in the half and half cream and herbs.
Garnish with parsley and some home made garlic pepper croutons
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|Serving Size: 1 Serving (2344g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 234 (41%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 67.3mg||21 %|
|Sodium 7977.4mg||275 %|
|Potassium 2175.8mg||57 %|
|Total Carbohydrate 68.1g||20 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 59.9g|
|Protein 20.6g||29 %|
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Calories per serving: 572
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