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Ingredients
- 4 med. sized potatoes, peeled
- 1 sm. onion, peeled
- 4 green onions
- 1 clove garlic, chopped
- 3 tbsp. butter
- 3 c. regular strength chicken broth
- 3/4 c. whipping cream
- 1 c. lowfat milk
- 3/4 teaspoon salt
- Dash white pepper & nutmeg
Directions
- Cut potatoes into eighths; cut onion into eighths. Coarsely chop the green onions. Add in along with the garlic to the butter in a heavy 3 qt saucepan. Add in onion to butter and saute/fry for 1 minute. Add in the potatoes and pour in the broth. Simmer for 20 min or possibly till potatoes are tender.
- Puree soup in food processor or possibly blender in batches which will suit the size of the appliance you are using.
- Add in cream, lowfat milk, salt, pepper and nutmeg to soup. Refrigerateif served cool, reheat to serving temperature if served warm. Garnish servings of soup as desired. 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1853g | |
| Calories 1308 | |
| Calories from Fat 630 | 48% |
| Total Fat 71.69g | 90% |
| Saturated Fat 44.6g | 178% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 3303mg | 138% |
| Potassium 3965mg | 113% |
| Total Carbs 140.22g | 37% |
| Dietary Fiber 19.5g | 65% |
| Sugars 21.84g | 15% |
| Protein 32.36g | 52% |
