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Name: Baked Potatoe Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 3 Medium Russet Potatoes; 5 Slices Bacon; 1 Chopped Onion; 2 Stalks Celery; Pepper; Salt to Taste; Pinch Thyme; 6 Cups Chicken Broth; 1 Cup Milk; 1 Cup Light Cream; Shredded Cheese; 1/4 Cup Flour; 3 Tbsp Flour

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INGREDIENTS

3 Medium Russet Potatoes
5 Slices Bacon
1 Chopped Onion
2 Stalks Celery
Pepper
Salt to Taste
Pinch Thyme
6 Cups Chicken Broth
1 Cup Milk
1 Cup Light Cream
Shredded Cheese
1/4 Cup Flour
3 Tbsp Flour

Servings

INSTRUCTIONS

Scrub the potatoes, cook in microwave for 8 min. Cook bacon until crisp, with slotted spoon remove bacon and place on papertowel to drain. Add chopped onion, celery and garlic to bacon drippings and cook until soft. When veggies are soft add 1/4 cup of flour and mix; cook for a few minutes then slowly add the chicken broth, bring to a boil. Mix milk, cream and 3 tbsp of flour, slowly add to the pot. Bring to a boil and add potatoes.

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Nutrition

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Serving Size: 1 Serving (555g)
Recipe Makes: 8 Servings

Calories: 663
Calories from Fat: 477 (72%)

Amt Per Serving		% DV

	Total Fat 53g	71 %
	Saturated Fat 30.5g	153 %
	Monounsaturated Fat 16.5g
	Polyunsanturated Fat 2.6g
Cholesterol 164.7mg		51 %
Sodium 1564.5mg		54 %
Potassium 756mg		20 %
Total Carbohydrate 34.5g		10 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 33.1g
Protein 13.9g		20 %
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.

About Our Nutrition Facts

Calories per serving: 663

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