SOUP
PLACE BACON IN LARGE DEEP SKILLET. COOK OVER MED HEAT UNTIL BROWNED. DRAIN CRUMBLE AND SET ASIDE.
IN A STOCK POT OR DUTCH OVEN MELT THE MARGARINE OVER MED HEAT. WHISK IN FLOUR UNTIL SMOOTH. GRADUALLY STIR IN MILK, WHISKING CONSTANTLY UNTIL THICKENED. STIR IN POTATOES AND ONIONS. BRING TO A BOIL, STIRRING FREQUENTLY.
REDUCE HEAT, AND SIMMER 10 MIN. MIX IN BACON CHEESE SOUR CREME SALT AND PEPPER. CONTINUE COOKING, STIRRING FREQUETLY UNTIL CHEESE IS MELTED.
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Serving Size: 1 Serving (702g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1204 | ||
Calories from Fat: 729 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81g | 108 % | |
Saturated Fat 25.9g | 130 % | |
Monounsaturated Fat 35.1g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 90.2mg | 28 % | |
Sodium 1173.2mg | 40 % | |
Potassium 2121.7mg | 56 % | |
Total Carbohydrate 93g | 27 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 83.3g | ||
Protein 28.3g | 40 % | |
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: 1204
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