Cook the diced pieces of bacon in a large saucepan over a medium heat until the fat runs.
Add the onion, celery and green pepper and cook for 2-3 minutes until all the vegetables have softened.
Add the cubed potatoes and paprika, stir well then pour in the stock.
Add the bay leaf and then slowly bring to a gentle simmer.
Cover and cook for 15 minutes until the potatoes are tender, then add the milk mixed with the cornflour.
Add the sweetcorn and then simmer for about 5 minutes, stirring constantly, until the soup thickens.
Season and sprinkle with chopped, fresh parsley to serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (369g)|
|Recipe Makes: 4|
|Calories from Fat: 131 (29%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 17mg||5 %|
|Sodium 245mg||8 %|
|Potassium 821.2mg||22 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 62.8g|
|Protein 11.8g||17 %|
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: 449
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