| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Russet potatoes, peeled cut |
| into | ||
| 1-inch pieces | ||
| 4 | c | Canned chicken broth |
| 1 | c | Milk, about |
| 1 | T | Butter |
| 1 | T | Chopped fresh chives |
| 1/3 | c | Sour cream |
| Salt and pepper | ||
| Additional sour cream |
INSTRUCTIONS
Combine potatoes and broth in heavy 2-quart saucepan. Cover and simmer until potatoes are very tender, stirring occasionally, about 45 minutes. Let mixture cool slightly. Puree potato mixture in batches in blender or processor. Return soup to saucepan. Stir in enough milk to thin to desired consistency. Mix in butter and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour cream. Season with salt and pepper. Serve, passing additional sour cream separately. Serves 4. Bon Appetit November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 2002
Calories From Fat: 760
Total Fat: 86.2g
Cholesterol: 207.9mg
Sodium: 4683.9mg
Potassium: 6417.4mg
Carbohydrates: 237.1g
Fiber: 35.9g
Sugar: 34.1g
Protein: 73.2g