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Working in a 3-quart saucepan over medium heat, saute the celery and onion in the butter for about 3 minutes. Slowly stir in the chicken broth, a little at a time, and bring the mixture to a boil. Reduce the heat to simmer and add the potato flakes. Let the soup simmer for about 8 minutes, stirring occasionally. Add the milk, cheese, garlic salt, and onion and chili powders. Cook and stir the soup until the cheese is completely melted. Just before serving, blend the sour cream into the soup until it is heated through. Do not let the mixture come to a boil after adding the sour cream. Serve the soup warm from a tureen or in individual bowls, with a sprig of celery leaves for garnish.
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Serving Size: 1 Serving (1072g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 610 | ||
Calories from Fat: 125 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 34.5mg | 11 % | |
Sodium 226.1mg | 8 % | |
Potassium 1780.8mg | 47 % | |
Total Carbohydrate 114.1g | 34 % | |
Dietary Fiber 18.7g | 75 % | |
Sugars, other 95.3g | ||
Protein 15.1g | 22 % | |
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: 610
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