Try this Hearty Potato and Cheddar with Bacon Soup recipe, or contribute your own.
Suggest a better description1. In a large saucepan, cook bacon over medium-high heat until crisp. Remove with slotted spoon, set aside. Drain all but 1 Tablespoon drippings. Add butter and melt.
2. Add leeks, onion, carrot, and garlic and cook for 5 minutes. Stir in flour. Gradually stir in chicken broth.
3. Add potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 minutes or until potatoes are tender.
4. Place cheese in a large mixing bowl. Stir in about a quarter of the hot soup, mixing until smooth. Return cheese mixture to saucepan.
5. Gradually stir in heavy cream, salt, and ground pepper. Continue to heat soup until almost boiling. Serve.
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Serving Size: 1 Serving (902g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 865 | ||
Calories from Fat: 417 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.3g | 62 % | |
Saturated Fat 27g | 135 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 141.3mg | 43 % | |
Sodium 1245.7mg | 43 % | |
Potassium 1683.4mg | 44 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 68.4g | ||
Protein 38.1g | 54 % | |
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: 865
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