In a large pot, boil potatoes in water for 10 mins. Drain and set aside.
In saute pan, cook bacon until crisp. Drain bacon fat and place on paper towel to drain more.
Add onion and celery to to bacon pan over medium high heat until celery is tender, about 5 minutes.
To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil!
In a small, heavy saucepan, melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2-3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 mins. Stir in parsley, reserved potatoes, and cream.
Or all three!
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|Serving Size: 1 Serving (4423g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1826 (55%)|
|Amt Per Serving||% DV|
|Total Fat 202.9g||271 %|
|Saturated Fat 127.5g||637 %|
|Monounsaturated Fat 54g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 613.3mg||189 %|
|Sodium 6555.3mg||226 %|
|Potassium 8468.7mg||223 %|
|Total Carbohydrate 287.3g||85 %|
|Dietary Fiber 20.4g||82 %|
|Sugars, other 266.9g|
|Protein 94.7g||135 %|
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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: 3300
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