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11Ingredients
35Minutes
1060Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. unsalted butter
- 1 onion (medium, chopped)
- 3 ribs (celery chopped)
- 4 large potatoes (peeled and chopped)
- 3 cups chicken stock
- 1 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 2 cups whole milk
- 1/2 cup half-and-half
- 1 Tbsp. fresh parsley (chopped, for garnish optional)
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NutritionView More
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1060Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1060Calories from Fat460 |
% DAILY VALUE |
Total Fat51g78% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol195mg65% |
Sodium1050mg44% |
Potassium2970mg85% |
Protein69g |
Calories from Fat460 |
% DAILY VALUE |
Total Carbohydrate80g27% |
Dietary Fiber8g32% |
Sugars15g |
Vitamin A10% |
Vitamin C130% |
Calcium25% |
Iron35% |
* 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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Reviews(1)
W 2 years ago
This was a great recipe. I gave it a little twist by adding some asparagus and fresh garlic to the veggies. Then after using the emulsion blender I added an avocado and some buttermilk for the tang/creaminess & extra green factor lol To punch up the celery I used a little celery salt and a couple dashes of Buttermilk Ranch Seasoning. Then I fried some asparagus and shallots to top it off with a fillip of sour cream YUM