Directions:
- In large pot, melt butter over medium-low heat.
- Add the green onions, celery and carrots, and cook until limp.
- Sprinkle the flour over the veggies, and stir and cook for 3 minutes to cook the flour.
- Add the chicken stock (or broth) 1 cup at a time, stirring constantly.
- Add the potato.
- Bring to a boil then reduce heat to a simmer.
- Cook until potatoes are soft, about 20-30 minutes.
- Puree the soup in a blender or food processor and return to the pan.
- Slowly whisk in the half and half (or milk), cheese, tabasco and worcestershire sauce.
- Taste and salt if needed.
- Keep warm over low heat.
- Ladle into bowls and garnish with grated white cheddar or parmesan if desired. Serve with warm crusty bread or rolls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.05 Kcal (1792 kJ) | ||
| Calories from fat | 254.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.25g | 43% | |
|---|---|---|---|
| Cholesterol | 80.94mg | 27% | |
| Sodium | 729.66mg | 30% | |
| Potassium | 640.34mg | 14% | |
| Total Carbs | 25.82g | 9% | |
| Sugars | 6.86g | 27% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 19.02g | 38% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 372.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 110.12 Kcal (461 kJ) | ||
| Calories from fat | 65.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 43% | |
|---|---|---|---|
| Cholesterol | 20.82mg | 27% | |
| Sodium | 187.71mg | 30% | |
| Potassium | 164.74mg | 14% | |
| Total Carbs | 6.64g | 9% | |
| Sugars | 1.76g | 27% | |
| Dietary Fiber | 0.69g | 11% | |
| Protein | 4.89g | 38% | |
| Vitamin C | 1.8mg | 12% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.3mg | 7% | |
| Calcium | 95.8mg | 37% | |
* 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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