Directions:
- Saute onons and celery in butter in a Dutch oven until tender.
- Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
- Pour half of soup mixture into container of an electric blender; process until smooth.
- Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
- Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
- Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
- Yield: 5 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.47 Kcal (584 kJ) | ||
| Calories from fat | 79.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 14% | |
|---|---|---|---|
| Cholesterol | 29.71mg | 10% | |
| Sodium | 522.78mg | 22% | |
| Potassium | 286.21mg | 6% | |
| Total Carbs | 8.16g | 3% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 119.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 62.87 Kcal (263 kJ) | ||
| Calories from fat | 35.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 14% | |
|---|---|---|---|
| Cholesterol | 13.39mg | 10% | |
| Sodium | 235.66mg | 22% | |
| Potassium | 129.02mg | 6% | |
| Total Carbs | 3.68g | 3% | |
| Sugars | 1.74g | 15% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 2.95g | 13% | |
| Vitamin C | 2.2mg | 8% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.2mg | 3% | |
| Calcium | 54mg | 12% | |
* 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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