Directions:
- Heat oil in heavy large saucepan over medium heat.
- Add celery, carrot, onion and thyme and saute until vegetables begin to soften, about 5 minutes.
- Sprinkle flour over and stir 2 minutes.
- Gradually whisk in broth, then milk.
- Add potato and bring soup to boil.
- Reduce heat and simmer soup until potato is tender, about 20 minutes.
- Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition.
- Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper.
- Sprinkle with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.44 Kcal (1723 kJ) | ||
| Calories from fat | 196.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.81g | 34% | |
|---|---|---|---|
| Cholesterol | 46.6mg | 16% | |
| Sodium | 1069.53mg | 45% | |
| Potassium | 985.07mg | 21% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 9.11g | 36% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 19.1g | 38% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 395.7mg | 40% | |
| Amount Per 100 g | |||
| Calories | 92.61 Kcal (388 kJ) | ||
| Calories from fat | 44.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 34% | |
|---|---|---|---|
| Cholesterol | 10.49mg | 16% | |
| Sodium | 240.73mg | 45% | |
| Potassium | 221.72mg | 21% | |
| Total Carbs | 7.33g | 11% | |
| Sugars | 2.05g | 36% | |
| Dietary Fiber | 0.69g | 12% | |
| Protein | 4.3g | 38% | |
| Vitamin C | 4.1mg | 31% | |
| Iron | 0.4mg | 9% | |
| Calcium | 89.1mg | 40% | |
* 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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