Soup
Cream of potato soup
PrepPr20 minCookCk20 minTotalTot40 minServesSrv2Ca:PCa:P1:0.8
Ingredients
- 1 large potato
- 2 cups water
- Pinch of pickling salt (to taste)
- 1 cup whole milk
- 1 cup half and half
- 2 Tbsp butter
- Coconut oil (optional, small amount)
- Onion (optional, small amount)
Directions
- Peel and cut potato and onion into small pieces.
- Cook potato and onion in water until tender and water cools.
- Add milk and half and half, heat slowly.
- Stir in butter and optional coconut oil.
- Heat slowly until liquid reduces, then serve.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 396.05
- Total Fat 59.9g
- Saturated Fat 36.8g
- Trans Fat 2.4g
- Polyunsaturated Fat 1.6g
- Monounsaturated Fat 9.7g
- Cholesterol 177.9 mg
- Sodium 420.2 mg
- Carbohydrate 48g
- Fiber 3.2g
- Sugar 13g
- Protein 18.8g
- Calcium 584.8 mg
- Phosphorus 477 mg
- Ca:P ratio 1:0.8
- Vitamin A 313.7 mcg
- Vitamin C 2.2 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.8 mg
- B3 (Niacin) 0.5 mg
- B5 (Pantothenic) 2.2 mg
- B6 0.3 mg
- Folate 7.3 mcg
- B12 1.8 mcg
- Vitamin K 3.2 mcg
- Zinc 2 mg
- Selenium 12.4 mcg
