Cheddar Potato Soup #605 2/02

Categories:
New 2005, soups-stews, ToTryAgain

1/2 cup onion; chopped
1/2 cup celery; chopped
2 1/2 tablespoon Butter
3 1/3 cups potatoes; peeled, diced
2 1/2 cup chicken broth
1 2/3 cup cheddar cheese; shredded
1 2/3 cup milk
1/2 teaspoon pepper
1/4 teaspoon hot paprika; or more to taste
croutons to garnish -----Croutons-----
4 tablespoon Butter; melted
1 tablespoon parmesan cheese; grated
1/2 teaspoon garlic salt
1/2 teaspoon celery seeds
1/2 teaspoon oregano
1/2 teaspoon basil
2 cups white bread; cubed

In a large saucepan, saute onion and celery in the butter until tender. Add potatoes and broth; bring to a boil. Rduce heat, cover and simmer for 15 minutes or until potatoes are tender. Puree about 1/2 of this mixture in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper, and paprika. Cook and stir over low heat until the cheese is melted. Garnish with the croutons. You can also sprinkle some Hot Paprika over top for extra flavor.

FOR THE CROUTONS Melt the butter, add remaining ingredients except for the bread cubes. Place bread cubes in a baking pan and pour butter mixture over top. Toss to mix well. Bake at 350 for about 30 minutes, turning every ten minutes. Sometimes 20 minutes is enough.




NYC Nutrition Analysis (per serving or yield unit): water=364.4 g; calories=883.6; protein=39.5 g; total fat=48.04 g; carbohydrate=73.85 g; dietary fiber=4.52 g; ash=9.21 g; calcium=839.5 mg; phosphorus=733.8 mg; iron=5.18 mg; sodium=1905 mg; potassium=1189 mg; magnesium=87.86 mg; zinc=4.19 mg; copper=0.57 mg; manganese=0.97 mg; vitamin A=1677 IU; vitamin E=1.11 mg ATE; thiamin=0.62 mg; riboflavin=0.9 mg; niacin=8.43 mg; pantothenic acid=1.5 mg; vitamin B6=0.49 mg; folate=135.2 ug; vitamin B12=1.33 ug; vitamin C=22.85 mg; saturated fat=28.11 g; monounsaturated fat=13.63 g; polyunsaturated fat=3.55 g; cholesterol=132.5 mg; selenium=43.9 ug; refuse=5.22%; %cal as carb:prot:fat=33:18:49; WW Pts=20.8; (incomplete analysis)

Yield: 5 serving