Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer 10 to 12 minutes. Drain and set aside.
Meanwhile, cook bacon in a large pot over medium-low heat. Remove bacon; drain on paper towels and crumble. Cook onion and celery in bacon grease, stirring frequently, until very soft, about 10 minutes.
Add milk, chicken broth and 1/2 teaspoon pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
Melt butter in a small saucepan. Whisk in flour and cook, stirring constantly, over medium-low heat until mixture begins to bubble, about 2 to 3 minutes. Whisk in half-and-half and whisk until mixture is very thick. Whisk into soup.
Stir potatoes and crumbled bacon into soup. Gently crush potatoes with potato masher. Simmer 10 minutes or until thickened. Season to taste with salt and pepper. Garnish with chopped fresh parsley, cheese and green onions, if desired.
Daily nutritional values:
10% vitamin A
15% vitamin C
Nutrition information per serving:
Saturated Fat: 8g
Dietary Fiber: 3g
Trans fats: 0g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (376g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 186 (53%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1g|
|Cholesterol 60.4mg||19 %|
|Sodium 480.7mg||17 %|
|Potassium 833.9mg||22 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 30.7g|
|Protein 10.6g||15 %|
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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: 354
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