- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 384
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 58 mg
- Sodium
- 1102 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 384
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 58 mg
- Sodium
- 1102 mg
Ingredients
Directions
- Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
- Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.
