Rich and satisfying, this soup will be one of your new favorite comfort foods!
In a large saucepan, boil potatoes, carrots, celery and onion in the three cups of water until tender. Add salt and pepper. While the vegetables are boiling, in another sauce pan melt butter on low heat, then whisk in flour to create a roux. Continue heating and whisk in milk and cheese. Once vegetables are tender add roux and can of creamed corn. Simmer on low heat for a few minutes, occasionally stirring until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 485 | ||
Calories from Fat: 330 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 23g | 115 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 103.9mg | 32 % | |
Sodium 682.7mg | 24 % | |
Potassium 216.7mg | 6 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 25.3g | ||
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: 485
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