Directions:
- In a saucepan, combine the potatoes, onions, garlic and chicken stock.
- Bring to a boil, then turn the heat to low and simmer, covered, for 20 minutes, or until the potatoes and onions are tender.
- Using a stick blender, puree until smooth.
- Ladle the soup into soup bowls and swirl the pesto on top.
- Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 459.96 Kcal (1926 kJ) | ||
| Calories from fat | 252.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.06g | 43% | |
|---|---|---|---|
| Cholesterol | 14.73mg | 5% | |
| Sodium | 703.59mg | 29% | |
| Potassium | 802.54mg | 17% | |
| Total Carbs | 38.05g | 13% | |
| Sugars | 13.07g | 52% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 17.08g | 34% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 2mg | 68% | |
| Iron | 79.8mg | 443% | |
| Calcium | 195.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 92.34 Kcal (387 kJ) | ||
| Calories from fat | 50.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 43% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 5% | |
| Sodium | 141.25mg | 29% | |
| Potassium | 161.12mg | 17% | |
| Total Carbs | 7.64g | 13% | |
| Sugars | 2.62g | 52% | |
| Dietary Fiber | 0.97g | 19% | |
| Protein | 3.43g | 34% | |
| Vitamin C | 1.3mg | 11% | |
| Vitamin A | 0.4mg | 68% | |
| Iron | 16mg | 443% | |
| Calcium | 39.2mg | 20% | |
* 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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