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David, this soup recipe looks really delicious! I just have a question, re: the hot sauce.
Are you referring to hot sauce like Frank's Red Hot, or something more along the lines of Tabasco?
Ingredients
- 2 TBSP butter
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 5 TBSP flour
- 4 cups chicken broth
- 3 cups shredded sharp cheddar cheese (12 oz)
- 1 can (12 oz) evaporated milk
- ground pepper to taste
- 1/4 cup bottled hot pepper sauce
Directions
- In a large saucepan, melt the butter on medium.
- Add the carrots, onion, celery and green pepper.
- Cook and stir until vegetables are tender.
- Sprinkle the vegetables with flour and stir until blended in.
- Add chicken broth to the saucepan, cook over medium heat until mixture comes to a boil.
- Reduce heat, add the cheese, stirring until cheese is melted.
- Slowly add the evaporated milk, stirring until the mixture is well blended and heated through.
- Add enough ground pepper to taste. Add hot sauce.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 6 servings | |
| Calories 392 | |
| Calories from Fat 242 | 62% |
| Total Fat 27.58g | 34% |
| Saturated Fat 17.26g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 769mg | 32% |
| Potassium 474mg | 14% |
| Total Carbs 15.3g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.84g | 5% |
| Protein 21.04g | 34% |
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