Try this Potato Cheddar Soup with Pickled Jalapeños recipe, or contribute your own.
Suggest a better descriptionPut jalapeños slices in a bowl, pour lime juice over, add salt and sugar, stir to coat. Let stand at room temperature for 30 minutes or they can be made a couple of days ahead and refrigerated,
In a large pot, melt butter add onion, celery and a large pinch of salt. Saute until golden brown and soft, about 10 minutes. Add garlic and chili powder saute a couple of minutes.
Add potatoes, broth, and 2 teaspoons salt, bring to high simmer, cook until potatoes are tender about 30 minutes.
Using and immersion blender puree soup.
Add cheese and half and half, cook a couple of minutes until cheese is melted.
Top each bowl with jalapeños and scallions
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4609g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2493 | ||
Calories from Fat: 1117 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.1g | 165 % | |
Saturated Fat 77.5g | 388 % | |
Monounsaturated Fat 33.4g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 360.3mg | 111 % | |
Sodium 2186.7mg | 75 % | |
Potassium 6326.3mg | 166 % | |
Total Carbohydrate 283.5g | 83 % | |
Dietary Fiber 43.5g | 174 % | |
Sugars, other 240g | ||
Protein 88.6g | 127 % | |
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: 2493
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