Directions:
- Boil potatoes until tender but not too soft.
- Drain potatoes and set aside.
- In large pot, saute onions and celery in butter until tender.
- Stir in mushroom soup, broth, potatoes, and seasoning.
- Bring to a boil.
- Lower heat to medium and stir in cream cheese and Velveeta.
- Stir well and add half and half.
- Continue to cook over low heat until cheese melts, stirring often.
- Stir in parsley flakes.
- Ladle into soup bowl and top with green onions, croutons and shredded cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 815.74 Kcal (3415 kJ) | ||
| Calories from fat | 462.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.44g | 79% | |
|---|---|---|---|
| Cholesterol | 114.71mg | 38% | |
| Sodium | 1781.74mg | 74% | |
| Potassium | 1532.02mg | 33% | |
| Total Carbs | 67.12g | 22% | |
| Sugars | 13.85g | 55% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 21.42g | 43% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.4mg | 13% | |
| Calcium | 531.9mg | 53% | |
| Amount Per 100 g | |||
| Calories | 141.55 Kcal (593 kJ) | ||
| Calories from fat | 80.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 79% | |
|---|---|---|---|
| Cholesterol | 19.91mg | 38% | |
| Sodium | 309.17mg | 74% | |
| Potassium | 265.84mg | 33% | |
| Total Carbs | 11.65g | 22% | |
| Sugars | 2.4g | 55% | |
| Dietary Fiber | 0.93g | 21% | |
| Protein | 3.72g | 43% | |
| Vitamin C | 4.5mg | 43% | |
| Iron | 0.4mg | 13% | |
| Calcium | 92.3mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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