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Ingredients
- 2 1/2 cups Spanish Onion
- 2 1/2 cups Celery
- 1 1/4 gal Water
- 2 1/2 qts. White Potatoes
- 1 1/4 tsp. White Pepper
- 2 1/2 tsp. Worcestershire Sauce
- 1 cup Vegetable Base
- 1 1/4 qt. Luke warm water
- 2 1/2 cups all purpose flour
- 2 1/2 qts. Half & Half
- 2 1/2 lbs. Sharp Cheddar Cheese
- 1 Tbsp. Nutmeg
- Garnish Green Onions
Directions
- Saute onions and celery until vegetables are tender and add water.
- Add potatoes to water and vegetable mixture.
- Then add white pepper, worcestershire sauce and vegetable base.
- Make a slurry with warm water and flour.
- Mix until smooth.
- Whip into the potato mixture.
- Cook for 20 minutes.
- Add half and half.
- Mix in the grated cheese.
- Stir until the cheese is melted.
- Stir in nutmeg.
- Heat, but DO NOT BOIL OR THE SOUP WILL BREAK.
- Garnish w/ sliced green onions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 12159g | |
| Calories 10699 | |
| Calories from Fat 6311 | 59% |
| Total Fat 717.39g | 897% |
| Saturated Fat 451.69g | 1807% |
| Trans Fat 0.0g | |
| Cholesterol 2203mg | 734% |
| Sodium 10409mg | 434% |
| Potassium 12446mg | 356% |
| Total Carbs 657.35g | 175% |
| Dietary Fiber 56.4g | 188% |
| Sugars 57.75g | 39% |
| Protein 423.58g | 678% |
