Directions:
- Place potatoes, onions, celery and salt in water to cover in a large pot.
- Simmer until tender, about 15 minutes.
- Puree just until chunky in blender or food processor fitted with a metal blade.
- Return to soup pot; add half-and-half, butter and cheese.
- Stirring, simmer until piping hot. (Do not boil.).
- Presentation:
- Garnish with parsley if desired. Good served with cornbread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.25 Kcal (1433 kJ) | ||
| Calories from fat | 198.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.08g | 34% | |
|---|---|---|---|
| Cholesterol | 66.2mg | 22% | |
| Sodium | 670.86mg | 28% | |
| Potassium | 646.73mg | 14% | |
| Total Carbs | 29.81g | 10% | |
| Sugars | 6.36g | 25% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 8.73g | 17% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 1.4mg | 46% | |
| Iron | 1.2mg | 6% | |
| Calcium | 241.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 110.23 Kcal (462 kJ) | ||
| Calories from fat | 64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 34% | |
|---|---|---|---|
| Cholesterol | 21.32mg | 22% | |
| Sodium | 216.06mg | 28% | |
| Potassium | 208.29mg | 14% | |
| Total Carbs | 9.6g | 10% | |
| Sugars | 2.05g | 25% | |
| Dietary Fiber | 1.51g | 19% | |
| Protein | 2.81g | 17% | |
| Vitamin C | 2.8mg | 14% | |
| Vitamin A | 0.4mg | 46% | |
| Iron | 0.4mg | 6% | |
| Calcium | 77.8mg | 24% | |
* 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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