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|
|Calories from Fat: 1128 (68%)|
|Amt Per Serving||% DV|
|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 %|
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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: 1655
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