Average Rating: 4.571428TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 6 servings (2-1/4 quarts).Ingredients
- 1/4 cup butter, cubed
- 2 celery ribs, chopped
- 2 medium carrots, sliced
- 1 medium green pepper, finely chopped
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup 2% milk
- 1 carton (32 ounces) chicken broth
- 1 pound potatoes (about 2 medium), peeled and cubed
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 2 cups shredded cheddar cheese
- 1 tablespoon minced fresh parsley
Instructions
- 1. In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended.
- 2. Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
- 3. Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Nutrition Facts
1-1/2 cups: 366 calories, 22g fat (13g saturated fat), 66mg cholesterol, 1311mg sodium, 27g carbohydrate (8g sugars, 3g fiber), 14g protein.