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|Chicken stock||2 Pint|
|Medium cream||1⁄2 Pint|
|Chopped chives/Parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 3041 Calories from Fat 734
% Daily Value*
Total Fat 81 g124.5%
Saturated Fat 48 g240%
Trans Fat 0 g
Cholesterol 203.7 mg
Sodium 7981.5 mg332.6%
Total Carbohydrates 520 g173.4%
Dietary Fiber 35.9 g143.5%
Sugars 162.6 g
Protein 76 g151.5%
Vitamin A 298.3% Vitamin C 471.2%
Calcium 155% Iron 137.4%
*Based on a 2000 Calorie diet
Add peeled and sliced potatoes, chicken stock and salt.
Bring to boil; reduce heat, cook 35 to 40 minutes; cool.
Place about half the cooled mixture in blender, blend on high speed 1 minute, repeat with remaining half.
Pour mixture back into saucepan, add milk and half the cream.
Season to taste, bring to boil; cool.
Put quarter of mixture into blender.
Blend on high speed 30 seconds.
Repeat until all mixture is blended.
When cold, stir in remaining cream; refrigerate