Try this Wisconsin Potato Cheese Soup recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. In batches, puree potato mixture in a blender (or food processor). Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Top with croutons and garnish with parsley if desired. (Recipe from an issue of "Country" magazine about a year or two ago. It was the midwest contest winner for Darlene Alexander of Nekoosa, Wisconsin.)
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 8 | ||
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Calories: 240 | ||
Calories from Fat: 141 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 37.1mg | 11 % | |
Sodium 539.5mg | 19 % | |
Potassium 433mg | 11 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 13.7g | ||
Protein 9.9g | 14 % | |
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: 240
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