Directions:
- In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
- Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
- Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
- Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
- Return to low heat and stir in the FF half and half until you're pleased with the thickness.
- Serve and garnish with the fresh parmesan cheese and the chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.84 Kcal (1314 kJ) | ||
| Calories from fat | 84.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.42g | 14% | |
|---|---|---|---|
| Cholesterol | 30.15mg | 10% | |
| Sodium | 1687.45mg | 70% | |
| Potassium | 1100.18mg | 23% | |
| Total Carbs | 44.72g | 15% | |
| Sugars | 12.88g | 52% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 11.18g | 22% | |
| Vitamin C | 43.1mg | 72% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 280.3mg | 28% | |
| Amount Per 100 g | |||
| Calories | 44.03 Kcal (184 kJ) | ||
| Calories from fat | 11.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 14% | |
|---|---|---|---|
| Cholesterol | 4.23mg | 10% | |
| Sodium | 236.75mg | 70% | |
| Potassium | 154.36mg | 23% | |
| Total Carbs | 6.27g | 15% | |
| Sugars | 1.81g | 52% | |
| Dietary Fiber | 0.59g | 17% | |
| Protein | 1.57g | 22% | |
| Vitamin C | 6.1mg | 72% | |
| Iron | 0.2mg | 6% | |
| Calcium | 39.3mg | 28% | |
* 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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