melt butter in soup pot
Add onions and carrots, cook over low heat covered until tender (approx 25 min)
Add parsley, stock, and potatoes; bring to boil
Refuse heat, cover, and simmer until potatoes tender (approx
Add dill, remove soup from heat
Pour soup through strainer and transfer solids to food processor
Add 1 cup stock and process until smooth
Return purée to pot
Gradually stir in cheese, add salt and pepper to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (668g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 317 (51%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 103.3mg||32 %|
|Sodium 995.7mg||34 %|
|Potassium 1199.8mg||32 %|
|Total Carbohydrate 45g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 41g|
|Protein 30.2g||43 %|
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: 616
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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