Directions:
- Combine potatoes, chicken broth, cheese, onion, and jalapeño pepper in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potatoes are tender. Remove from heat, and cool slightly.
- Place 2 cups potato mixture in container of an electric blender; process until smooth, and set aside. Repeat procedure with remaining potato mixture. Return all pureed mixture to Dutch oven. Add butter, whipping cream, and salt; cook over low heat, stirring frequently, until butter melts and soup is thoroughly heated. Serve immediately in warm soup bowls; garnish with avocado slices, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 668.57 Kcal (2799 kJ) | ||
| Calories from fat | 174.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.35g | 30% | |
|---|---|---|---|
| Cholesterol | 64.61mg | 22% | |
| Sodium | 1282.14mg | 53% | |
| Potassium | 1914.3mg | 41% | |
| Total Carbs | 110.22g | 37% | |
| Sugars | 23.18g | 93% | |
| Dietary Fiber | 16.74g | 67% | |
| Protein | 16.3g | 33% | |
| Vitamin C | 21.8mg | 36% | |
| Vitamin A | 5.4mg | 180% | |
| Iron | 5.2mg | 29% | |
| Calcium | 340mg | 34% | |
| Amount Per 100 g | |||
| Calories | 100.46 Kcal (421 kJ) | ||
| Calories from fat | 26.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 30% | |
|---|---|---|---|
| Cholesterol | 9.71mg | 22% | |
| Sodium | 192.66mg | 53% | |
| Potassium | 287.65mg | 41% | |
| Total Carbs | 16.56g | 37% | |
| Sugars | 3.48g | 93% | |
| Dietary Fiber | 2.52g | 67% | |
| Protein | 2.45g | 33% | |
| Vitamin C | 3.3mg | 36% | |
| Vitamin A | 0.8mg | 180% | |
| Iron | 0.8mg | 29% | |
| Calcium | 51.1mg | 34% | |
* 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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