Directions:
- In a large soup pot over med-high heat, melt butter; add celery, onion, garlic, carrots, and apple and saute for 6-7 minutes.
- Add broth, pepper, thyme and rosemary to pot. Bring to a boil; reduce heat and simmer for about 15-20 minutes or until all veggies are very tender.
- Stir in flour; mix well.
- Reduce heat to low; stir in cream cheese cubes. Heat and stir on low until cream cheese is melted.
- Puree (using hand blender/blender/food processor) to desired consistency. (I usually puree a little over half of mine, but you can make it as smooth as desired).
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.03 Kcal (1206 kJ) | ||
| Calories from fat | 168 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.67g | 29% | |
|---|---|---|---|
| Cholesterol | 47.68mg | 16% | |
| Sodium | 829.65mg | 35% | |
| Potassium | 380.52mg | 8% | |
| Total Carbs | 26.99g | 9% | |
| Sugars | 8.17g | 33% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.5mg | 8% | |
| Calcium | 76.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 117.99 Kcal (494 kJ) | ||
| Calories from fat | 68.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 29% | |
|---|---|---|---|
| Cholesterol | 19.53mg | 16% | |
| Sodium | 339.87mg | 35% | |
| Potassium | 155.88mg | 8% | |
| Total Carbs | 11.06g | 9% | |
| Sugars | 3.35g | 33% | |
| Dietary Fiber | 1.39g | 14% | |
| Protein | 2.16g | 11% | |
| Vitamin C | 2.9mg | 12% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 8% | |
| Calcium | 31.3mg | 8% | |
* 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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