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Suggest a better descriptionSource: The Redbook Cookbook
Place chicken stock, potatoes, and 1 teaspoon salt in a saucepan. Cook over moderately low heat for 40 to 50 minutes or until vegetables are tender. Blend all ingredients until smooth. Stir in cream. Add salt and white pepper. Chill until ice-cold.
Serve garnished with chives.
Make about 9 cups.
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 197 | ||
Calories from Fat: 71 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 24.9mg | 8 % | |
Sodium 420.4mg | 14 % | |
Potassium 597.9mg | 16 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 20.9g | ||
Protein 8.9g | 13 % | |
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: 197
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