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Melt butter in Dutch oven; stir in garlic, carrot, onion and celery and cook until vegetables are tender and onions begin to carmelize. Add broth, potatoes, mustard and marjoram; bring to a boil, then reduce heat and simmer about 25 minutes until potatoes are tender. Remove 1 1/2 cups of vegetable and broth mixture to blender and process until smooth, taking care not to burn yourself when blending hot liquid. Return mixture to pan, stir in milk or half and half, then stir in chiles and cheese, being careful to not overheat and boil mixture. Add black pepper and season to taste with salt. Ladle into bowls. Recipe by: Martins Lifestyle Magazine Posted to recipelu-digest Volume 01 Number 295 by The Taillons
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 120 (54%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 38.4mg||12 %|
|Sodium 507.9mg||18 %|
|Potassium 473.2mg||12 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 15.9g|
|Protein 8.1g||12 %|
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Calories per serving: 222
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