To Microwave: Combine water, potato, onion, carrot and celery in a 2 Litre casserole dish. Cover and microwave on high 12-17 minutes until potatoes are tender - stirring after half the cooking time. Stir in chicken stock, milk and cream. Cover and cook on medium high 6-8 minutes until heated through. Stir through the cheese until melted and serve.
Stove-top cooking: In a saucepan heat a little oil or butter and cook onion until soft. Add in the celery, cook a little further then add the carrot, potato, water and chicken stock. Bring to a simmer and cook stirring occasionally until potatoes are tender. Reduce heat, stir in the milk and cream and continue stirring until heated through (It needs to be very hot but not boiling). Stir through the cheese until melted and serve.
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|Serving Size: 1 Serving (802g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 385 (52%)|
|Amt Per Serving||% DV|
|Total Fat 42.8g||57 %|
|Saturated Fat 25.9g||130 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 134mg||41 %|
|Sodium 1033.3mg||36 %|
|Potassium 1417.6mg||37 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 46.5g|
|Protein 37.2g||53 %|
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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: 739
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