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Add a photoA year round favorite, freezes well too!
Ingredientes
- 3 Russet Potatoes (peeled, cubed)
- 1-1/2 cups Low Sodium Vegetable Stock/Broth
- 1 cup Heavy Cream
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded white cheddar cheese
- one teaspoon garlic salt
- one teaspoon black pepper
- one teaspoon parsley flakes
- one stalk celery (rinsed, sliced)
- one carrot (peeled, shaved)
Direcciones
- In a pot of boiling water add a dash of salt and cubed potatoes, cook until fork tender (about 14 minutes), drain and set aside
- In a soup pot (lidded) add vegetable stock/broth, cream on medium heat, add all seasonings and stir to combine. Cook 6 minutes, add cheeses slowly and stir until melted, add cooked potatoes, stir gently, cook 5 minutes on medium heat.
- Ladle into soup bowls garnish with celery slices and carrots.
- Garnish if desired with seasoned homemade croutons, crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 156 | 47% |
| Total Fat 17.77g | 22% |
| Saturated Fat 11.02g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 573mg | 24% |
| Potassium 796mg | 23% |
| Total Carbs 33.74g | 9% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.89g | 2% |
| Protein 10.35g | 17% |
