Directions:
- Melt butter in large saucepan over medium heat. Add green onions and saute until tender, about 10 minutes. Sprinkle with salt and freshly ground pepper.
- Whisk cornstarch into chicken broth until well blended. Pour broth mixture into butter and green onions, stirring constantly to blend. Stir in potatoes and bring to a boil. Pour in cream, reduce heat to simmer and cook for 45 minutes, or until potatoes are tender. Salt and pepper to taste.
- Use an emersion blender in saucepan to purree part of the potatoes, but leaving enough to keep soup chunky, if desired. Garnish with some grated cheddar cheese or sliced green onion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.8 Kcal (1506 kJ) | ||
| Calories from fat | 306.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.08g | 52% | |
|---|---|---|---|
| Cholesterol | 102.11mg | 34% | |
| Sodium | 451.39mg | 19% | |
| Potassium | 368.37mg | 8% | |
| Total Carbs | 11.16g | 4% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 2.23g | 4% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 160.18 Kcal (671 kJ) | ||
| Calories from fat | 136.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 52% | |
|---|---|---|---|
| Cholesterol | 45.46mg | 34% | |
| Sodium | 200.95mg | 19% | |
| Potassium | 163.99mg | 8% | |
| Total Carbs | 4.97g | 4% | |
| Sugars | 0.29g | 3% | |
| Dietary Fiber | 0.43g | 4% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 5.6mg | 21% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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