|Hot potato soup||2 Cup (32 tbs) (1 Recipe, Without Cream)|
|Shelled green peas||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs), minced|
|Half and half||1 Cup (16 tbs)|
|Butter||1 Tablespoon, cut into bits|
Prepare potato soup and set aside.
Cook 1 cup of the peas and the celery in butter, covered, until soft.
Puree with some of the potato soup; combine with rest of soup, rest of peas and the cream.
Simmer 5 minutes, but do not boil.
Adjust seasonings with salt, pepper and savory.
Swirl in butter and sprinkle with paprika.
Serving size: Complete recipe
Calories 1286 Calories from Fat 941
% Daily Value*
Total Fat 106 g163.5%
Saturated Fat 48.2 g240.9%
Trans Fat 0 g
Cholesterol 218.6 mg72.9%
Sodium 517.7 mg21.6%
Total Carbohydrates 65 g21.5%
Dietary Fiber 4.3 g17.1%
Sugars 5.3 g
Protein 33 g66.9%
Vitamin A 60.4% Vitamin C 6.4%
Calcium 28.3% Iron 2.7%
*Based on a 2000 Calorie diet