Directions:
- Saute onion and celery in butter for 3 minutes or until soft. Stir in flour, dry mustard, and worcestershire sauce. Cook and stir for 2 minutes or until vegetables are evenly coated and mixture is bubbly.
- Stir in broth, carrots, and potatoes. Bring to a boil. Lower heat to simmer, cover and cook for 25 minutes (or until potatoes are tender), stirring occasionally.
- Add milk and cook over medium heat until hot but NOT BOILING. Reduce heat to low and stir in cheese until melted. Add pepper.
- Ladle into bowls and garnish with extra cheese.
- **I have listed the amounts from original recipe. However, I usually adjust both the milk and cheese down to 1.5 cups each.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.27 Kcal (1835 kJ) | ||
| Calories from fat | 248.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.62g | 42% | |
|---|---|---|---|
| Cholesterol | 82.11mg | 27% | |
| Sodium | 906.73mg | 38% | |
| Potassium | 622.5mg | 13% | |
| Total Carbs | 26.21g | 9% | |
| Sugars | 10.71g | 43% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 20.14g | 40% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.5mg | 8% | |
| Calcium | 615.7mg | 62% | |
| Amount Per 100 g | |||
| Calories | 115.92 Kcal (485 kJ) | ||
| Calories from fat | 65.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 42% | |
|---|---|---|---|
| Cholesterol | 21.72mg | 27% | |
| Sodium | 239.82mg | 38% | |
| Potassium | 164.64mg | 13% | |
| Total Carbs | 6.93g | 9% | |
| Sugars | 2.83g | 43% | |
| Dietary Fiber | 0.89g | 13% | |
| Protein | 5.33g | 40% | |
| Vitamin C | 2.5mg | 16% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.4mg | 8% | |
| Calcium | 162.8mg | 62% | |
* 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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