Directions:
- Melt the butter in a large stockpot over med-high heat. Sauté garlic, onion, chiles, cumin, salt and pepper about 7 minutes.
- Add chicken broth and potatoes. Bring to a boil, reduce heat and simmer uncovered about 30 minutes until potatoes are tender.
- Purée in a blender (or use immersion blender to desired consistency. Return to pot and add milk. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.59 Kcal (1246 kJ) | ||
| Calories from fat | 78.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.76g | 13% | |
|---|---|---|---|
| Cholesterol | 24.12mg | 8% | |
| Sodium | 950.58mg | 40% | |
| Potassium | 866.19mg | 18% | |
| Total Carbs | 47.33g | 16% | |
| Sugars | 17.8g | 71% | |
| Dietary Fiber | 7.46g | 30% | |
| Protein | 4.72g | 9% | |
| Vitamin C | 48.6mg | 81% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 2.7mg | 15% | |
| Calcium | 167.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 52.77 Kcal (221 kJ) | ||
| Calories from fat | 13.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 13% | |
|---|---|---|---|
| Cholesterol | 4.28mg | 8% | |
| Sodium | 168.57mg | 40% | |
| Potassium | 153.6mg | 18% | |
| Total Carbs | 8.39g | 16% | |
| Sugars | 3.16g | 71% | |
| Dietary Fiber | 1.32g | 30% | |
| Protein | 0.84g | 9% | |
| Vitamin C | 8.6mg | 81% | |
| Vitamin A | 0.4mg | 79% | |
| Iron | 0.5mg | 15% | |
| Calcium | 29.8mg | 17% | |
* 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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