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Ingredientes
- 4 c. chicken broth (can use 4 c. water & 4 chicken bouillon cubes)
- 3 pound baking potatoes, peeled & diced
- 4 med. green onions, white part & green tops chopped separately
- Freshly grnd white pepper
- 2 tbsp. butter
- 1 1/2 c. whipping cream
Direcciones
- Combine broth, potatoes, white part of onions, and pepper in a large saucepan. Cover and simmer over medium heat till potatoes are tender - approximately 30 min. Puree potato mix in blender and return to saucepan. Place over medium heat and add in butter. Gradually stir in cream and continue stirring till heated through. Don't BOIL. Ladle in bowls and garnish with green onion tops.
- (A thin soup which can be served in mugs for drinking or possibly in bowls for eating.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 134 | 47% |
| Total Fat 15.27g | 19% |
| Saturated Fat 9.44g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 300mg | 13% |
| Potassium 892mg | 25% |
| Total Carbs 31.89g | 9% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.59g | 1% |
| Protein 5.84g | 9% |
