Directions:
- Saute onion and celery in butter until tender. Add chicken stock and potatoes and boil until potatoes are tender. Pour contents of pot into a blender, (I'm convinced the use of the blender is the real secret to this wonderful soup) and puree until mixture is completely smooth, with no lumps. Add half and half until soup is of a thick, creamy consistency. Return to pot, heat, but do not boil, garnish, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.12 Kcal (1382 kJ) | ||
| Calories from fat | 231.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.74g | 40% | |
|---|---|---|---|
| Cholesterol | 72.74mg | 24% | |
| Sodium | 190.03mg | 8% | |
| Potassium | 443.34mg | 9% | |
| Total Carbs | 20.64g | 7% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 6.48g | 13% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.7mg | 4% | |
| Calcium | 115.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 126.24 Kcal (529 kJ) | ||
| Calories from fat | 88.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 40% | |
|---|---|---|---|
| Cholesterol | 27.82mg | 24% | |
| Sodium | 72.67mg | 8% | |
| Potassium | 169.54mg | 9% | |
| Total Carbs | 7.89g | 7% | |
| Sugars | 1.83g | 19% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 2.48g | 13% | |
| Vitamin C | 1.2mg | 5% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.2mg | 4% | |
| Calcium | 44.3mg | 12% | |
* 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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