Directions:
- Melt the butter in a stockpot or Dutch oven over medium low heat.
- Add the carrots, onions and celery all at once and sauté until tender.
- Add flour and stir until flour is blended into the butter.
- Cook until mixture begins to turn a light brown color (a light roux).
- Increase heat to medium-high and add the chicken broth a little at a time.
- Continue to cook and stir with a whisk until a thick base if formed.
- Add half and half, being careful not to let it boil.
- Add cheese, stirring until cubes are melted.
- If too thick, add more half-and-half or some milk to thin.
- Just before serving add parsley.
- Garnish with the jalapeno pepper slices or roasted red bell pepper slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.34 Kcal (2434 kJ) | ||
| Calories from fat | 427.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.52g | 73% | |
|---|---|---|---|
| Cholesterol | 97.92mg | 33% | |
| Sodium | 1989.49mg | 83% | |
| Potassium | 280.23mg | 6% | |
| Total Carbs | 24.41g | 8% | |
| Sugars | 11.15g | 45% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 14.16g | 28% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 471.8mg | 47% | |
| Amount Per 100 g | |||
| Calories | 169.95 Kcal (712 kJ) | ||
| Calories from fat | 125.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.89g | 73% | |
|---|---|---|---|
| Cholesterol | 28.63mg | 33% | |
| Sodium | 581.59mg | 83% | |
| Potassium | 81.92mg | 6% | |
| Total Carbs | 7.14g | 8% | |
| Sugars | 3.26g | 45% | |
| Dietary Fiber | 0.42g | 6% | |
| Protein | 4.14g | 28% | |
| Vitamin C | 3.2mg | 18% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 3% | |
| Calcium | 137.9mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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