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Ingredientes
- 4 c. finely-diced peeled potatoes
- 4 Tbsp. butter
- 1/2 c. finely-diced yellow onion
- 1/2 c. finely-diced celery
- 2 can chicken broth - (14 1/2 ounce ea)
- 1/4 c. water
- 4 x chicken bouillon cubes
- 8 ounce shredded sharp Cheddar cheese
- 2 1/4 c. half-and-half more if needed
- 1/2 tsp sugar
- 1/4 tsp freshly-grnd white pepper
- 1/4 tsp salt or possibly to taste Shredded Colby/Jack Cheese for garnish
Direcciones
- On medium-low heat in a 3-qt sauce pan saute/fry celery and onions with butter. Cook till clear and take care not to let onions brown. Add in chicken broth, potatoes and water. Place on medium-low heat and cook till potatoes are very soft and tender.
- When potatoes are done add in chicken bouillon cubes and cook till cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add in half-and-half, stir mix. Add in shredded sharp Cheddar cheese and stir till cheese is completely melted and dissolved into mix. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 to 30 min taking care not to let soup scorch.
- When ready to serve garnish with shredded colby cheese, jack cheese and maybe a little parsley. Add in a crisp salad and hard rolls and you have a wonderful meal.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 826g | |
| Recipe makes 4 servings | |
| Calories 659 | |
| Calories from Fat 419 | 64% |
| Total Fat 47.69g | 60% |
| Saturated Fat 29.5g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 1766mg | 74% |
| Potassium 1149mg | 33% |
| Total Carbs 30.58g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.59g | 2% |
| Protein 27.88g | 45% |
