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Cheddar Potato Soup

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Ingredients
  Potatoes au gratin 11 1⁄2 Ounce, prepared according to package directions (1 Package)
  Welsh rarebit 10 Ounce, Defrosted (1 Package)
  Milk 1 Cup (16 tbs)
  Chopped green onion 1 Tablespoon
  Ground black pepper 1⁄8 Teaspoon
  Shredded cheddar cheese 1 1⁄2 Ounce (1/3 Cup)
  Cooked crabmeat/Drained canned crabmeat 3⁄4 Cup (12 tbs) (Fresh)
Directions

COMBINE potatoes au gratin, Welsh rarebit, milk, green onion and pepper in medium saucepan.
Bring just to a boil, stirring constantly, over medium heat.
REMOVE from heat.
Add cheese; stir until melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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4.182355
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1487 Calories from Fat 789

% Daily Value*

Total Fat 88 g135.1%

Saturated Fat 41 g205.1%

Trans Fat 0 g

Cholesterol 255 mg85%

Sodium 3528.8 mg147%

Total Carbohydrates 76 g25.3%

Dietary Fiber 2 g8%

Sugars 21.4 g

Protein 93 g185.1%

Vitamin A 29.8% Vitamin C 34.4%

Calcium 159.2% Iron 10.6%

*Based on a 2000 Calorie diet

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Cheddar Potato Soup Recipe