Try this Potato, Bacon and Gruyere Soup recipe, or contribute your own.
Suggest a better descriptionIn a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tbsp fat. Add onions and saute over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil. Peel potatoes and cut into 3/4" cubes. Add potatoes to soup and simmer, covered, 10 mins. In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 mins. In a blender puree Gruyere with 3 cups hot soup broth. Stir puree into soup with Madeira, Worcestershire sauce and salt and pepper to taste and remove soup from heat. (Soup may be prepared up to this point 3 days ahead, cool uncovered vefore chilling covered. Reheat over low heat but do not let boil. Just before serving, stir in parsley. Makes about 10 cups. Recipe by: Gourmet Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Nov 20, 1997
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Serving Size: 1 Serving (1879g) | ||
Recipe Makes: 1 | ||
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Calories: 1796 | ||
Calories from Fat: 1124 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.8g | 166 % | |
Saturated Fat 59.4g | 297 % | |
Monounsaturated Fat 45.1g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 322.6mg | 99 % | |
Sodium 4563.8mg | 157 % | |
Potassium 1618.4mg | 43 % | |
Total Carbohydrate 73.9g | 22 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 65.2g | ||
Protein 92.3g | 132 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1796
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