Saute onion in butter in large soup pot. Add all but milk and cheese and simmer until vegetables are tender. Add milk and cheese, stirring until cheese is melted. Discard bay leaf. Serve hot with parsley sprinkled over.
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|Serving Size: 1 Serving (3610g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 568 (45%)|
|Amt Per Serving||% DV|
|Total Fat 63.1g||84 %|
|Saturated Fat 38.4g||192 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 230.8mg||71 %|
|Sodium 11773.1mg||406 %|
|Potassium 2703.5mg||71 %|
|Total Carbohydrate 125.7g||37 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 121.8g|
|Protein 54.7g||78 %|
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Calories per serving: 1272
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