Melt butter and oil in a large pot (oil stops the butter burning, but keeps the nice taste)
Finely chop onion and sweat gently in oil mix
Peel and chunk potatoes into rough pieces
Toss these in hot oil mix
Pour on 1 pint of stock
Cook until potatoes are tender
Process in a blender until smooth
You may need to add more stock at this stage as the soup tends to thicken
Gently heat through again before serving
Taste and season with salt and pepper as necessary
Serve with a drizzle of cream and some parsley sprinkled on top and melba toast on the side.
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|Serving Size: 1 Serving (534g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 258 (49%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 73.2mg||23 %|
|Sodium 266.2mg||9 %|
|Potassium 1460mg||38 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 52.5g|
|Protein 11.4g||16 %|
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Calories per serving: 531
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