This soup is rich & creamy when you take your time. The combination of cheese & vegetables gives this soup a wonderful flavor.
Chop vegetables. Melt butter in large sauce pan. Add vegetables & sauté on low heat until tender. Add flour & corn starch and cook for 5 to10 minutes on low heat. Slowly add chicken broth & milk. When heated start adding cheese. After cheese has melted add baking soda. Consistently stir & heat soup to rich & fluffy. Add crumbled bacon & jalapeños if desired for garnish.
Chop & grate all the ingredients in a good processor. This saves a lot of time and the soup seams to have a better flavor & constancy without large chunks of vegetables. Make sure the corn starch is cooked or the soup will be grainy. Take your time and use a low heat. This way it is fluffy and creamy and doesn't burn on the bottom of your pot.
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Serving Size: 1 Serving (688g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1655 | ||
Calories from Fat: 1128 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 125.4g | 167 % | |
Saturated Fat 44.5g | 222 % | |
Monounsaturated Fat 48.8g | ||
Polyunsanturated Fat 21.7g | ||
Cholesterol 540.2mg | 166 % | |
Sodium 867.9mg | 30 % | |
Potassium 1254.7mg | 33 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.9g | ||
Protein 122.5g | 175 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1655
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