Photo: Cala
Cheese Vegetable Soup II
8 ingredients
20 or more servings
openrecipes
"This is a cheese vegetable soup recipe that my sister's husband developed that we've had in our family for quite a while. It's really good and freezes wonderfully; one ice cube tray of soup emptied into a freezer bag and then thawed is enough soup for 2 big (or 4 small) bowls when served!"
Estimated Nutrition (whole recipe, rough)
1059
Calories
61g
Protein
34g
Fat
125g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Processed Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
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 cups chopped carrots
- 2 cups chopped celery
- 2 cups chopped onion
- 2 cups chicken broth
- 1 cup margarine, softened
- 10 tablespoons cornstarch
- 1 gallon milk
- 4 pounds processed cheese food, cubed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes