Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 8 c. Potatoes, peeled and cubed
- 2 c. Minced onion
- 4 c. Minced celery
- 2 tsp Salt
- 4 c. Water
- 4 c. Half-and-half
- 6 Tbsp. Butter or possibly margarine
- 1 c. Shredded sharp cheddar cheese
Direcciones
- Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 min till vegetables are tender. Put in blender and puree till chunky. Return soup to pot and add in half-and-half, butter, and cheese. Simmer till warm. Don't Boil.
- NOTES : "Rita Y. of Mira Loma has used this recipe for some time and finds this makes a very good soup. Michael S. of Murrieta sent in the same recipe."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 8 servings | |
| Calories 399 | |
| Calories from Fat 241 | 60% |
| Total Fat 27.45g | 34% |
| Saturated Fat 17.18g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 829mg | 35% |
| Potassium 817mg | 23% |
| Total Carbs 29.74g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.5g | 2% |
| Protein 10.17g | 16% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
