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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source by allrecipe
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