Directions:
- In a large pot over medium heat, combine potatoes, celery, parsnips, onion, carrots and broth. Stir in marjoram, salt and pepper and simmer until vegetables are tender, about 20 minutes.
- Puree in batches in a blender or food processor or using an immersion blender. Return to pan, adjust seasonings, and bring to a boil. Stir in cheese until just melted. Remove from heat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.08 Kcal (1650 kJ) | ||
| Calories from fat | 168.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.71g | 29% | |
|---|---|---|---|
| Cholesterol | 59.52mg | 20% | |
| Sodium | 1620.66mg | 68% | |
| Potassium | 950.01mg | 20% | |
| Total Carbs | 36.24g | 12% | |
| Sugars | 10.01g | 40% | |
| Dietary Fiber | 6.69g | 27% | |
| Protein | 17.89g | 36% | |
| Vitamin C | 26mg | 43% | |
| Vitamin A | 1.7mg | 55% | |
| Iron | 2mg | 11% | |
| Calcium | 496.5mg | 50% | |
| Amount Per 100 g | |||
| Calories | 74.21 Kcal (311 kJ) | ||
| Calories from fat | 31.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 29% | |
|---|---|---|---|
| Cholesterol | 11.21mg | 20% | |
| Sodium | 305.19mg | 68% | |
| Potassium | 178.9mg | 20% | |
| Total Carbs | 6.83g | 12% | |
| Sugars | 1.88g | 40% | |
| Dietary Fiber | 1.26g | 27% | |
| Protein | 3.37g | 36% | |
| Vitamin C | 4.9mg | 43% | |
| Vitamin A | 0.3mg | 55% | |
| Iron | 0.4mg | 11% | |
| Calcium | 93.5mg | 50% | |
* 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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