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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 7 minutes. | 2. Stir potatoes, chicken stock, and milk with the onion mixture; season with salt and pepper. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until potatoes are tender and falling apart, 30 to 45 minutes. | 3. Mash potatoes lightly to help thicken the soup, while keeping some chunks in the soup. Remove pot from heat and stir cheese into the soup to melt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	1/2		minced	32.0	7.472	0.88	0.08
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
potato	1 1/2	pounds	peeled diced	523.8998	119.0001	13.948	0.6124
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
milk	1	cup		148.84	11.6632	7.686	7.9788
salt black pepper	to taste		ground	-	-	-	-
muenster cheese	1	cup	shredded	485.76	1.4784	30.9012	39.6528

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