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This is a creamy soup that is satisfying as a main dish, especially when accompanied by buttered sourdough toast.
Ingredients
- 8 cups water
- 6 large potatoes, peeled and sliced paper-thin
- 1 onion, chopped
- 4 stalks celery, chopped, with leaves
- salt and pepper to taste
- 4 cups half-and-half
- 2 tablespoons margarine
- 2 (11 ounce) cans condensed cream of Cheddar cheese soup
Directions
Step 1
In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
Step 2
Once tender, mash soup with a potato masher, and add butter and cream.
Step 3
Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 11 | |
| Calories 362 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat10g | 48% |
| Cholesterol46mg | 15% |
| Sodium507mg | 22% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber5g | 19% |
| Total Sugars3g | |
| Protein9g | |
| Vitamin C42mg | 208% |
| Calcium188mg | 14% |
| Iron2mg | 11% |
| Potassium1083mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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