Try this Golden Cheese Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn large saucepan, combine potatoes, celery, carrots, parsley, bouillion cube, salt, pepper, and water. Mix well and simmer, covered, for 20 minutes, or until vegetables are tender. Add milk to flour, mixing until blended. Add milk mixture to vegetables, and cook until thickened. Add cheese, and stir until melted. Serve hot. Kudos to JUDY CHATHAM who first posted this on the Eat-L list about a year and a half ago. Posted to EAT-L Digest 16 Dec 96 From: "Sharon H. Frye"
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Serving Size: 1 Serving (1297g) | ||
Recipe Makes: 1 | ||
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Calories: 1192 | ||
Calories from Fat: 473 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.6g | 70 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 186.5mg | 57 % | |
Sodium 4255.3mg | 147 % | |
Potassium 3190.9mg | 84 % | |
Total Carbohydrate 129.7g | 38 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 115.7g | ||
Protein 52.7g | 75 % | |
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: 1192
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