Scallion and Potato Soup

Scallion and Potato Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Melt the butter in a large saucepan over medium-low heat. Add the scallions and cook for 1 minute.
  2. Add the potatoes, wine, cream, broth, 1 ¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
  3. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. Ladle the soup into individual bowls and sprinkle with ¼ teaspoon pepper.
By April, 2007

Nutritional Information

  • Per Serving
  • Calories 511Calories From Fat 65%
  • Fat 37g
  • Sat Fat 23g
  • Cholesterol 130mg
  • Sodium 671mg
  • Carbohydrate 36g
  • Fiber 5g
  • Sugar 3g
  • Protein 8g
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware
The soup can be refrigerated for up to 1 day or frozen for up to 3 months.

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