Appetizers / Soups / Salads

Cheesy Potato Soup with vegetables is for Soup.

Cheesy Potato Soup with vegetables takes several minutes to prepare.

Cheesy Potato Soup with vegetables takes several minutes to cook.

Cheesy Potato Soup with vegetables makes 28 servings.

The ingredients for Cheesy Potato Soup with vegetables are:

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

Here is how you make Cheesy Potato Soup with vegetables:

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: 28Recipe submitted by SparkPeople user JENNYCLAPPER.

The nutritional information for Cheesy Potato Soup with vegetables is:

• 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