Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 6 cups reduced-sodium chicken or vegetable broth
- 2 cups mashed potatoes
- 8 ounces shredded cheddar
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 teaspoon dry mustard
- hot sauce, optional
Directions
Add oil to a large pot set over medium-high heat.
Add onion and celery and saute for 2 to 3 minutes, or until they start to soften.
Add stock and mashed potatoes and bring to a simmer.
Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!).
Add cheddar, salt, white pepper, dry mustard and hot sauce.
Stir to combine and allow the cheese to melt.
Category:Cathy's Recipes
Category:Vegetable Soup Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Chicken stock Recipes
Category:Vegetable stock Recipes
Category:Potato Recipes
Category:Cheddar Recipes