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Description
From a Publix ad
Ingredients
US|METRIC
8 SERVINGS
- 4 lb. russet potatoes
- 64 oz. chicken stock (cartons)
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian parsley (fresh, finely chopped)
- 8 oz. rondele
- 4 Tbsp. salted butter
- 1/2 tsp. kosher salt
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Directions
- Peel potatoes and cut into 1-inch cubes. Place potatoes and stock in large stockpot; bring to a boil on high. Cook potatoes 8-10 more minutes or until potatoes are tender when pierced by a fork. Drain potatoes, reserving 1 cup stock.
- Chop parsley. Place potatoes in large bowl, breaking pieces apart using electric blender. Add reserved 1 cup stock and remaining ingredients; blend until smooth.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium720mg30% |
| Potassium1250mg36% |
| Protein16g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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