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Country Potato Cheese Soup Recipe
|Cubed potatoes||2 1⁄3 Cup (37.33 tbs) (1/4 Inch Cubes)|
|Chopped carrots||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Hot water||1 Cup (16 tbs), divided|
|Instant chicken bouillon granules||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Calories 559 Calories from Fat 199
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 14.3 g71.7%
Trans Fat 0 g
Cholesterol 71.8 mg
Sodium 2150.7 mg89.6%
Total Carbohydrates 70 g23.2%
Dietary Fiber 9.1 g36.5%
Sugars 13.4 g
Protein 23 g45.3%
Vitamin A 235.1% Vitamin C 104.7%
Calcium 61.1% Iron 14.2%
*Based on a 2000 Calorie diet
Microwave at High for 10 to 13 minutes, or until vegetables are tender, stirring once.
Pour into food processor or blender bowl.
Process until coarsely pureed.
Return vegetable mixture to casserole.
Blend in remaining 3/4 cup water and the milk.
Stir in cheese.
Microwave at High for 1 1/2 to 3 1/2 minutes, or until cheese melts, stirring once or twice.