In stockpot, heat first 6 ingredients to boiling reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, flour, paprika, and salt in a bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Greeze, using freezer bag method.
Thaw Heat soup in a saucepan until hot. Serve with bread.
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|Serving Size: 1 Serving (864g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1349 (60%)|
|Amt Per Serving||% DV|
|Total Fat 149.9g||200 %|
|Saturated Fat 56.9g||284 %|
|Monounsaturated Fat 57.2g|
|Polyunsanturated Fat 24.5g|
|Cholesterol 685mg||211 %|
|Sodium 1230mg||42 %|
|Potassium 2537.2mg||67 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 42.8g|
|Protein 169.6g||242 %|
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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: 2231
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