In a large pan, add potatoes, broth, and ham. Add onions an roasted corn if desired. Add enough water to cover. Bring to a boil and simmer for approximately 30 minutes. Add Whipping Cream. Add salt and pepper to taste. Return to a light boil for a couple of minutes. To thicken add some instant potato buds. Remove from heat. Soup will thicken slightly as it starts to cool.
Serve hot with cheese and bacon bits sprinkled on top of the soup.
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|Serving Size: 1 Serving (983g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1008 (81%)|
|Amt Per Serving||% DV|
|Total Fat 112.1g||149 %|
|Saturated Fat 63g||315 %|
|Monounsaturated Fat 36.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 465.1mg||143 %|
|Sodium 4423mg||153 %|
|Potassium 951.6mg||25 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 12.9g|
|Protein 46.5g||66 %|
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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: 1249
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