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- 1 tablespoon butter
- 1 large onion, diced
- 32 oz. chicken broth, plus more for thinning, if desired
- 2 cups frozen peas
- 4 russet potatoes, peeled, cut into 1/2-inch dice
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 1/2 cup fresh parsley, rinsed, stems removed, chopped
- 1 cup Swiss Cheese, shredded
- Heavy cream to garnish, optional
View Full Recipe at Pots and Pins
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2328g | |
| Calories 1541 | |
| Calories from Fat 392 | 25% |
| Total Fat 44.63g | 56% |
| Saturated Fat 27.24g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 5565mg | 232% |
| Potassium 5157mg | 147% |
| Total Carbs 219.88g | 59% |
| Dietary Fiber 30.6g | 102% |
| Sugars 30.29g | 20% |
| Protein 73.06g | 117% |
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