Directions:
- In a large saucepan, cook the celery, carrots, and apple in the oil over medium heat until softened, 7 to 8 minutes. Add the chicken broth and potatoes; cover. Heat to boiling. Reduce heat to low, cover, and cook until the potatoes are tender, about 15 minutes.
- Puree the soup in a blender or food processor. Return to saucepan and whisk in the Cheddar and Worcestershire. Season to taste with salt. Serve with croutons or crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.24 Kcal (1106 kJ) | ||
| Calories from fat | 168.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.74g | 29% | |
|---|---|---|---|
| Cholesterol | 59.52mg | 20% | |
| Sodium | 1489.41mg | 62% | |
| Potassium | 490.52mg | 10% | |
| Total Carbs | 5.33g | 2% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 14.91g | 30% | |
| Vitamin C | 23.9mg | 40% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 451.6mg | 45% | |
| Amount Per 100 g | |||
| Calories | 63.21 Kcal (265 kJ) | ||
| Calories from fat | 40.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 29% | |
|---|---|---|---|
| Cholesterol | 14.24mg | 20% | |
| Sodium | 356.27mg | 62% | |
| Potassium | 117.34mg | 10% | |
| Total Carbs | 1.27g | 2% | |
| Sugars | 0.69g | 11% | |
| Dietary Fiber | 0.41g | 7% | |
| Protein | 3.57g | 30% | |
| Vitamin C | 5.7mg | 40% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 4% | |
| Calcium | 108mg | 45% | |
* 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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