Rating: 4.5 stars
214 Ratings
  • 5 star values: 143
  • 4 star values: 25
  • 3 star values: 17
  • 2 star values: 18
  • 1 star values: 11

Gallery

Credit: William Meppem

Recipe Summary test

hands-on:
10 mins
total:
30 mins
Yield:
Serves 6
Advertisement

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.

    Advertisement
  • Add the chicken broth and potato and bring to a boil.

  • Reduce heat to low and simmer, covered, until the potato is tender, about 15 minutes.

  • Puree the soup in a blender or food processor. Return to saucepan, whisk in the Cheddar and Worcestershire, and season to taste with salt.

  • Serve the soup with croutons or bread (if desired).

Nutrition Facts

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