Cook potatoes, onion, celery and soup base in water, in large pan until tender (about 15 minutes). In smaller pan, melt margarine. Blend in flour, pepper and dry mustard. Gradually add milk and Worchester sauce. Cook and stir over medium heat until smooth and thickened. Stir in cheese and parsley. Heat until cheese is melted. Add to potato mixture. Stir and serve.
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|Serving Size: 1 Serving (2310g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1498 (59%)|
|Amt Per Serving||% DV|
|Total Fat 166.4g||222 %|
|Saturated Fat 86g||430 %|
|Monounsaturated Fat 56.4g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 386.5mg||119 %|
|Sodium 3132.8mg||108 %|
|Potassium 3973.4mg||105 %|
|Total Carbohydrate 149g||44 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 132g|
|Protein 112g||160 %|
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Calories per serving: 2520
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