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Ingredientes
- 8 med Potatoes, peel & cut in chun
- 1/2 c. Unsalted butter
- 1 sm Onion, diced
- 2 c. Heavy cream
- 2 c. Half and half
- 2 x Chicken bouillon cubes
- 1 c. Lowfat milk
- 1/2 tsp Salt
- 1 tsp Black pepper, freshly grnd
Direcciones
- In a largesaucepan of water, boil the potatoes till fork-tender. Drain and set aside. In a stockpot, heat the butter over low heat, add in the onion, and gently saute/fry till soft and translucent/soft (don't brown). Add in the potatoes, cream, half & half, bouillon cubes, lowfat milk, salt and pepper. Simmer over low heat till thickened and thoroughly heated, about 30 mins. If desired a thicker soup, add in a little cornstarch or possibly flour, dissolved in a small amount of liquid.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 726g | |
| Recipe makes 4 servings | |
| Calories 866 | |
| Calories from Fat 534 | 62% |
| Total Fat 60.73g | 76% |
| Saturated Fat 37.74g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 795mg | 33% |
| Potassium 1779mg | 51% |
| Total Carbs 68.02g | 18% |
| Dietary Fiber 7.4g | 25% |
| Sugars 6.96g | 5% |
| Protein 16.22g | 26% |
