Try this Potato cheese soup recipe, or contribute your own.
Suggest a better descriptionmelt 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.
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Serving Size: 1 Serving (668g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 616 | ||
Calories from Fat: 317 (51%) | ||
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Amt Per Serving | % DV | |
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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
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