I started with a basic potato soup recipe and modified it over the years. It is now a family favorite. Beware.....this is not health food! But it is delicious.
Fry bacon in a skillet until crispy. Set bacon aside, and retain the bacon fat. Transfer retained bacon drippings to a stock pot.
Over medium heat, cook the onion in bacon fat until translucent. Add chicken broth, water, potatoes, salt, dill weed, white pepper, carrot, and celery. After 10 minutes, cover, reduce heat, and cook for 2 hours, stirring frequently.
In a medium bowl, mix flour, half and half, and evaporated milk. Add this mixture to the soup and cook for another 20 minutes.
Crumble retained bacon and use as a garnish.
Be sure not to leave out the dill weed, and be sure to use white pepper, not black pepper.
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Serving Size: 1 Serving (505g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 535 | ||
Calories from Fat: 283 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 78.6mg | 24 % | |
Sodium 328.7mg | 11 % | |
Potassium 1127.2mg | 30 % | |
Total Carbohydrate 51.3g | 15 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 46.2g | ||
Protein 13.3g | 19 % | |
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: 535
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