Rating: 1.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Recipe by Real Simple October 2001

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Credit: William Meppem

Recipe Summary

additional:
20 mins
total:
30 mins
prep:
10 mins
Yield:
4-6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cook the celery, carrots, and apple in the oil over medium heat until softened, 7 to 8 minutes. Add the chicken broth and potatoes; cover. Heat to boiling. Reduce heat to low, cover, and cook until the potatoes are tender, about 15 minutes.

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  • Puree the soup in a blender or food processor. Return to saucepan and whisk in the Cheddar and Worcestershire. Season to taste with salt. Serve with croutons or crusty bread.

Nutrition Facts

calcium 364mg; 281 calories; calories from fat 1%; carbohydrates 15g; cholesterol 48mg; fat 18g; fiber 3g; iron 1mg; protein 15mg; saturated fat 10g; sodium 713mg.
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