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Canlis Restaurant's Yukon Gold Potato Soup

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 13067
cook method: stovetop

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6 tablespoons butter or margarine
1 large onion, thinly sliced
6 medium Yukon Gold potatoes, diced
6 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, finely chopped
1/2 cup creme fraiche
chopped fresh chives, if desired


Melt butter in 4 quart Dutch oven over medium heat. Cook onion in butter about 20 minutes, stirring frequently, until onion is softened and golden.

Stir in potatoes. Stir in broth, salt, pepper and garlic. Heat to boiling; reduce heat. Cover and simmer about 15 min or until potatoes are very tender.

Place soup in small batches (about 2 cups at a time) in blender. Drape towel over lid of blender to prevent any soup from overflowing. Cover and blend until smooth.

Garnish each serving with a dollop of creme fraiche and a sprinkling of chives.

added by

Canlis Restaurant, Seattle Washington


273 calories, 19 grams fat, 18 grams carbohydrates, 8 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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