Directions:
- Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
- Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
- In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.95 Kcal (1754 kJ) | ||
| Calories from fat | 200.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.33g | 34% | |
|---|---|---|---|
| Cholesterol | 67.37mg | 22% | |
| Sodium | 802.9mg | 33% | |
| Potassium | 797.78mg | 17% | |
| Total Carbs | 39.54g | 13% | |
| Sugars | 13.51g | 54% | |
| Dietary Fiber | 5.02g | 20% | |
| Protein | 15.73g | 31% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 1.4mg | 8% | |
| Calcium | 456.1mg | 46% | |
| Amount Per 100 g | |||
| Calories | 95.91 Kcal (402 kJ) | ||
| Calories from fat | 46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 34% | |
|---|---|---|---|
| Cholesterol | 15.42mg | 22% | |
| Sodium | 183.81mg | 33% | |
| Potassium | 182.64mg | 17% | |
| Total Carbs | 9.05g | 13% | |
| Sugars | 3.09g | 54% | |
| Dietary Fiber | 1.15g | 20% | |
| Protein | 3.6g | 31% | |
| Vitamin C | 1.5mg | 11% | |
| Vitamin A | 0.4mg | 64% | |
| Iron | 0.3mg | 8% | |
| Calcium | 104.4mg | 46% | |
* 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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