Directions:
- Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook 1 minute. Add the potatoes, wine, cream, broth, salt, and 1/4 teaspoon of the pepper and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Ladle the soup into individual bowls and sprinkle with the remaining pepper. Tip: Add flavor and texture by stirring in 1 cup frozen corn kernels during the last 5 minutes of cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1551.07 Kcal (6494 kJ) | ||
| Calories from fat | 735.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.74g | 126% | |
|---|---|---|---|
| Cholesterol | 277.13mg | 92% | |
| Sodium | 3251.4mg | 135% | |
| Potassium | 3584.36mg | 76% | |
| Total Carbs | 168.21g | 56% | |
| Sugars | 33.8g | 135% | |
| Dietary Fiber | 28.8g | 115% | |
| Protein | 30.06g | 60% | |
| Vitamin C | 66.7mg | 111% | |
| Vitamin A | 6.9mg | 231% | |
| Iron | 9.6mg | 53% | |
| Calcium | 549mg | 55% | |
| Amount Per 100 g | |||
| Calories | 95.2 Kcal (399 kJ) | ||
| Calories from fat | 45.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 126% | |
|---|---|---|---|
| Cholesterol | 17.01mg | 92% | |
| Sodium | 199.56mg | 135% | |
| Potassium | 220mg | 76% | |
| Total Carbs | 10.32g | 56% | |
| Sugars | 2.07g | 135% | |
| Dietary Fiber | 1.77g | 115% | |
| Protein | 1.85g | 60% | |
| Vitamin C | 4.1mg | 111% | |
| Vitamin A | 0.4mg | 231% | |
| Iron | 0.6mg | 53% | |
| Calcium | 33.7mg | 55% | |
* 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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