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2 votes | 2936 views
Prep time:
Cook time:
Servings: 6


Cost per serving $1.52 view details


  1. In a large saucepan, melt the butter on medium.
  2. Add the carrots, onion, celery and green pepper.
  3. Cook and stir until vegetables are tender.
  4. Sprinkle the vegetables with flour and stir until blended in.
  5. Add chicken broth to the saucepan, cook over medium heat until mixture comes to a boil.
  6. Reduce heat, add the cheese, stirring until cheese is melted.
  7. Slowly add the evaporated milk, stirring until the mixture is well blended and heated through.
  8. Add enough ground pepper to taste. Add hot sauce.
  9. Serve hot.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 336g
Recipe makes 6 servings
Calories 392  
Calories from Fat 242 62%
Total Fat 27.58g 34%
Saturated Fat 17.26g 69%
Trans Fat 0.0g  
Cholesterol 87mg 29%
Sodium 769mg 32%
Potassium 474mg 14%
Total Carbs 15.3g 4%
Dietary Fiber 1.6g 5%
Sugars 7.84g 5%
Protein 21.04g 34%



  • A.L. Wiebe
    March 16, 2011
    David, this soup recipe looks really delicious! I just have a question, re: the hot sauce.
    Are you referring to hot sauce like Frank's Red Hot, or something more along the lines of Tabasco?
    I've cooked/tasted this recipe!


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