Cheddar Cheese Soup
by yanksforever
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INGREDIENTS
- 1 each Potato ; chopped
- 1 stalk Celery ; chopped
- 1 each Carrot ; chopped
- 1 each Onion ; chopped
- 1 cup Cheddar cheese ; shredded
INSTRUCTIONS
Add vegetables to 3 cups of water and 2 Chicken Bouillion cubes.
Simmer 15 minutes and then blend in blender a little at a time so it does not shoot
out of blender and burn you.
Then put back in pot and add 1 cup of Shredded Cheddar Cheese and add cup of milk.
Salt and Pepper to taste
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (134g) | ||
| Recipe Makes: 4 | ||
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| Calories: 174 | ||
| Calories from Fat: 85 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.5g | 13 % | |
| Saturated Fat 6g | 30 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 29.7mg | 9 % | |
| Sodium 198.2mg | 7 % | |
| Potassium 366.8mg | 10 % | |
| Total Carbohydrate 14g | 4 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 11.8g | ||
| Protein 8.6g | 12 % | |
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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. |
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Calories per serving: 174
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