Directions:
- Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté 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 | 361.95 Kcal (1515 kJ) | ||
| Calories from fat | 164.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 28% | |
|---|---|---|---|
| Cholesterol | 32.9mg | 11% | |
| Sodium | 840.51mg | 35% | |
| Potassium | 863.39mg | 18% | |
| Total Carbs | 32.87g | 11% | |
| Sugars | 8.83g | 35% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 16.44g | 33% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 1.4mg | 8% | |
| Calcium | 281.1mg | 28% | |
| Amount Per 100 g | |||
| Calories | 81.3 Kcal (340 kJ) | ||
| Calories from fat | 36.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.1g | 28% | |
|---|---|---|---|
| Cholesterol | 7.39mg | 11% | |
| Sodium | 188.8mg | 35% | |
| Potassium | 193.94mg | 18% | |
| Total Carbs | 7.38g | 11% | |
| Sugars | 1.98g | 35% | |
| Dietary Fiber | 0.69g | 12% | |
| Protein | 3.69g | 33% | |
| Vitamin C | 2.3mg | 17% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.3mg | 8% | |
| Calcium | 63.1mg | 28% | |
* 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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