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Ingredients
- 1 Tbsp. butter or possibly margarine
- 1 lrg onion, minced
- 1 x clove garlic, pressed or possibly chopped
- 1 Tbsp. all-purpose flour
- 3 1/2 c. chicken broth (low-sodium)
- 1 lrg russet potato, peeled and cut into 1/2 inch cubes
- 1 c. diced cooked chicken
- 1/2 c. minced fresh basil
- 1/2 c. shredded light Jarlsberg cheese
Directions
- In a 2 to 3 qt pan, combine butter, onion, and garlic. Stir occasionally over medium heat till onion is limp and slightly tinged with brown, about 10 min. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
- Add in potato; cover and simmer over low heat till potato is tender when pierced, 15 to 20 min. Add in chicken; cover and simmer just till chicken is warm, 1 to 2 min. Stir in basil. Ladle into bowl and offer cheese to add in to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1537g | |
| Calories 962 | |
| Calories from Fat 370 | 38% |
| Total Fat 41.36g | 52% |
| Saturated Fat 15.89g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 471mg | 20% |
| Potassium 2807mg | 80% |
| Total Carbs 96.4g | 26% |
| Dietary Fiber 7.5g | 25% |
| Sugars 9.18g | 6% |
| Protein 57.44g | 92% |
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