Directions:
- Saute carrots and onions in butter.
- Add chicken broth, thyme and sage.
- Bring to a boil; add potatoes, corn and half-and-half.
- Reduce heat to mnedium and simmer 15 minutes, until vegetables are tender.
- Mix corn starch with sherry (add a little bit of your soup liquid in it to thin it a bit) and stir into soup.
- Add salt.
- Garnish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.53 Kcal (1401 kJ) | ||
| Calories from fat | 100.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 17% | |
|---|---|---|---|
| Cholesterol | 30.02mg | 10% | |
| Sodium | 912.7mg | 38% | |
| Potassium | 579.88mg | 12% | |
| Total Carbs | 40.25g | 13% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 6.98g | 14% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.1mg | 0% | |
| Calcium | 92.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 96.28 Kcal (403 kJ) | ||
| Calories from fat | 29.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 17% | |
|---|---|---|---|
| Cholesterol | 8.64mg | 10% | |
| Sodium | 262.68mg | 38% | |
| Potassium | 166.89mg | 12% | |
| Total Carbs | 11.58g | 13% | |
| Sugars | 1.56g | 22% | |
| Dietary Fiber | 1.29g | 18% | |
| Protein | 2.01g | 14% | |
| Vitamin C | 3.5mg | 20% | |
| Vitamin A | 0.1mg | 9% | |
| Calcium | 26.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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