Melt butter in a dutch oven. Add the carrots, onions and celery all at once and saute until soft but not brown. Add flour and stir to cominge. Cook until mixture begins to turn a light brown color. Over med high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base is formed. Add 1/2 and 1/2 being careful to not let boil. Add cheese stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapeno's if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (647g)|
|Recipe Makes: 4|
|Calories from Fat: 1067 (78%)|
|Amt Per Serving||% DV|
|Total Fat 118.5g||158 %|
|Saturated Fat 74.8g||374 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 363.4mg||112 %|
|Sodium 2355.4mg||81 %|
|Potassium 645.6mg||17 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 13.3g|
|Protein 62.7g||90 %|
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: 1364
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.