Directions:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
- Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
- Per serving: Calories 570; Fat 20 g (Saturated 8 g); Cholesterol 62 mg; Sodium 1,205 mg; Carbohydrate 77 g; Fiber 7 g; Protein 21 g
- Photograph by Andrew Purcell
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.71 Kcal (1669 kJ) | ||
| Calories from fat | 178.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.8g | 30% | |
|---|---|---|---|
| Cholesterol | 27.93mg | 9% | |
| Sodium | 494.1mg | 21% | |
| Potassium | 716.49mg | 15% | |
| Total Carbs | 42.21g | 14% | |
| Sugars | 9.56g | 38% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 17.96g | 36% | |
| Vitamin C | 90.4mg | 151% | |
| Iron | 23mg | 128% | |
| Calcium | 233.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 75.8 Kcal (317 kJ) | ||
| Calories from fat | 33.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 30% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 9% | |
| Sodium | 93.94mg | 21% | |
| Potassium | 136.22mg | 15% | |
| Total Carbs | 8.02g | 14% | |
| Sugars | 1.82g | 38% | |
| Dietary Fiber | 0.89g | 19% | |
| Protein | 3.41g | 36% | |
| Vitamin C | 17.2mg | 151% | |
| Iron | 4.4mg | 128% | |
| Calcium | 44.4mg | 23% | |
* 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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