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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 210.3
  • Total Fat: 9.7 g
  • Cholesterol: 28.9 mg
  • Sodium: 908.8 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 9.2 g

View full nutritional breakdown of Cheesy Potato Soup with vegetables calories by ingredient
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Cheesy Potato Soup with vegetables

Submitted by: JENNYCLAPPER

Introduction

A hearty, homemade potato soup with carrots, peas, celery, and onions and homemade white sauce with cheddar cheese. A hearty, homemade potato soup with carrots, peas, celery, and onions and homemade white sauce with cheddar cheese.
Number of Servings: 28

Ingredients

    6 cups boiled, mashed potatoes (no salt)
    6 stalks of celery, chopped
    2 large onions, diced
    3 cups chicken broth (no salt)
    6 cups, milk, non-fat
    1 stick butter
    2 cups flour
    2 cups white flour
    Salt, 2 tlb.
    Pepper, 1 tlb
    16 oz cheddar cheese, sharp

Directions

Makes 24, 8 oz servings (Cut in half to make a more reasonable amount)

Peel and boil enough potatoes to make 6 cups mashed, or riced, about 6-7 lbs. (Save any liquid left from cooking the potatoes and other vegetables to add to the chicken stock.) Dice onions and celery. Slice carrots. (or use frozen carrots). Cook in the chicken brooth, the onions, celery, and carrots until soft, (about 10 minutes), adding the peas when the other vegetables are about 1/2 cooked.

Make a white sauce by melting the butter, stirring in the flour, and adding up to 3 cups of milk, cooking over low heat, until bubbly. Add salt and pepper, and let sauce bubble one minute. Add the rest of the milk to the white sauce and stir until smooth. Add cheese, and over low heat, stir mixture until cheese melts.

Add the cheese-milk mixture to the potato-vegetable mixture. Add additional milk as needed, depending on the consistency desired (and depending on how much stock added from cooking the vegetables.)

Number of Servings: 28

Recipe submitted by SparkPeople user JENNYCLAPPER.






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