Directions:
- 1. Melt Irish butter in pan. Thinly slice onion & potatoes and add to pan.
- 2. Add the chicken bouillion, celery, dried parsley, garlic, and season with salt & pepper.
- 3. Cover the pan, allowing the vegetables to soften under a low heat, do not let them brown.
- 4. Add milk and mix until soup becomes thick then stir in cheese until fully melted.
- 5. Serve piping hot with a few slices of buttered bread & enjoy.
- 6. Experiment with adding other ingredients.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.71 Kcal (1598 kJ) | ||
| Calories from fat | 174.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.4g | 30% | |
|---|---|---|---|
| Cholesterol | 66.47mg | 22% | |
| Sodium | 820.57mg | 34% | |
| Potassium | 931.99mg | 20% | |
| Total Carbs | 37.28g | 12% | |
| Sugars | 17.72g | 71% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 13.93g | 28% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 1mg | 35% | |
| Iron | 1mg | 6% | |
| Calcium | 446.3mg | 45% | |
| Amount Per 100 g | |||
| Calories | 96.52 Kcal (404 kJ) | ||
| Calories from fat | 44.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 30% | |
|---|---|---|---|
| Cholesterol | 16.81mg | 22% | |
| Sodium | 207.49mg | 34% | |
| Potassium | 235.66mg | 20% | |
| Total Carbs | 9.43g | 12% | |
| Sugars | 4.48g | 71% | |
| Dietary Fiber | 1.13g | 18% | |
| Protein | 3.52g | 28% | |
| Vitamin C | 1.8mg | 12% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 0.3mg | 6% | |
| Calcium | 112.8mg | 45% | |
* 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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