Try this Mashed-Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan cook the onion, the celery, and the carrot in the butter over moderately low heat, stirring, until the vegetables are tender, stir in the broth and the rosemary, and bring the mixture to a boil. Whisk in the potatoes, a little at a time, bring the soup to a boil, whisking, and stir in the vinegar, the parsley, and salt and pepper to taste. Makes about 4 1/2 cups, serving 4 to 6. Gourmet November 1990
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Serving Size: 1 Serving (1303g) | ||
Recipe Makes: 1 | ||
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Calories: 1715 | ||
Calories from Fat: 1259 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.9g | 187 % | |
Saturated Fat 87.8g | 439 % | |
Monounsaturated Fat 35.9g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 366.4mg | 113 % | |
Sodium 1977mg | 68 % | |
Potassium 2917mg | 77 % | |
Total Carbohydrate 108.2g | 32 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 92.8g | ||
Protein 16.7g | 24 % | |
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: 1715
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