Place potatoes, onions, celery and salt in the 4 cups of water in a large pot. Simmer about 15 minutes until veggies are tender. Put in blender and puree until chunky. Return soup to pot and add half-n-half, butter and cheese. Simmer until hot. Do NOT boil!
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|Serving Size: 1 Serving (6101g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1970 (44%)|
|Amt Per Serving||% DV|
|Total Fat 218.9g||292 %|
|Saturated Fat 136.9g||684 %|
|Monounsaturated Fat 60.6g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 657mg||202 %|
|Sodium 268626.6mg||9263 %|
|Potassium 17048.9mg||449 %|
|Total Carbohydrate 395.9g||116 %|
|Dietary Fiber 33.8g||135 %|
|Sugars, other 362.1g|
|Protein 258.9g||370 %|
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Calories per serving: 4525
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