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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
green onion	3	bunches	sliced	-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
russet potato	2		cut	-	-	-	-
heavy whipping cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.