Try this Cheddar Cheese Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn a Dutch oven, sauté the onion and celery in butter for 5 minutes. Add the potatoes and water and bring to a boil. Reduce heat; cover and simmer for 15 minutes, or until the potatoes are tender.
Stir in 2 cups of milk, bouillon, salt and pepper. Combine the flour and remaining milk until smooth. Gradually stir into the soup. Bring to a boil, cook and stir 2 minutes until thickened. Reduce the heat - add the cheese and bacon. Stir until the cheese is melted.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 346 | ||
Calories from Fat: 201 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 67.8mg | 21 % | |
Sodium 379mg | 13 % | |
Potassium 334.7mg | 9 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 20.5g | ||
Protein 14.9g | 21 % | |
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: 346
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