1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender (about 15 min). Drain the potatoes and return them to the pot to dry out
2. In a medium pot, melt the butter and the olive oil over medium-low heat. Add the onion and garlic and cook until softened, about 10 min. Add the boiled potatoes and milk and mash together. Season with salt, pepper, cayenne, hot sauce and thyme.
3. Stir in the cream cheese until melted and then add chicken broth and sherry. Stir in the vegetables and mustard and heat. Stir in cheeses. Thin soup with a little water if needed.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 12|
|Calories from Fat: 121 (43%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 33.2mg||10 %|
|Sodium 391.8mg||14 %|
|Potassium 1034.2mg||27 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 26.9g|
|Protein 9.8g||14 %|
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Calories per serving: 283
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