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Nutrition Facts
Serving Size 1 (749g) Recipe makes 4 servings
Calories 1182
Calories from Fat 459		(38%)
Amount Per Serving		%DV
	Total Fat 51.1g	78%
	Saturated Fat 29.6g	148%
	Monounsaturated Fat 15.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 3415mg		142%
Potassium 1262mg		36%
Total Carbohydrate 124.2g		41%
	Dietary Fiber 9.1g	36%
	Sugars 4.0g
Protein 52.7g		105%
detailed view... how is this calculated?

Bills Potato & Cheese Fondue

Recipe #407687 | 35 min | 20 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef 1086570
Jan 11, 2010

After trying the Panera potato and cheese soup I thought I could use it for a basis for a super great fondue. This is what I came up with. Try it and enjoy with a excellent french bread .

SERVES 4 -6 (change servings and units)

Ingredients

32 ounces chicken broth
1/4 cup white wine
1/2 cup onion, finely chopped
1 garlic clove, minced
3 potatoes, cubed
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup romano cheese, fresh & grated
8 ounces cream cheese, cubed
1 cup cheddar cheese, white vermont
1 1/2 loaves French bread, torn in peices

Directions

1
Put the first 8 ingredients in a pan and boil for 3 minutes. Then boil on lowest temp you can till the potatoes are done. Run thru a food processor a batch at a time. pour into a Fondue pot and add ALL cheeses a little at a time and stir till till melted. If you need more cheese to get the proper texture add grated Vermont White Cheddar. Serve with the French Bread. Some other suggestions. Let the bread get a little stale by tearing it apart 6 or 8 hours before using. Use a dry white wine. Yukon Potatoes are best. Please Enjoy. PIGPURPLE (Bill).