1. Remove skins from baked potatoes. In a bowl, coarsely mash potatoes.
2 Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 tsp drippings in pan.
3. Meanwhile, chop celery. Thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
4. Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 Tbsp cheese over each serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (347g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (40%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 38.1mg||12 %|
|Sodium 215.4mg||7 %|
|Potassium 1229mg||32 %|
|Total Carbohydrate 45.3g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 41.2g|
|Protein 13g||19 %|
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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: 387
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