Cut the red potatoes into 1/2 inch diced. Boil for 10 minutes, strain and set aside.
In a heated pan, saute bacon, celery, and onion together until bacon has cooked thoroughly and the vegetables start to turn soft. Add butter and flour, continue cooking until the butter has melted completely and has mixed with the flour. Pour 1 cup of the chicken broth into the mixture to deglaze the ingrediants and remove from heat. Set that aside.
In a large soup pot add milk, remaining chicken broth, salt, pepper, worcestershire sauce, and parsley. Heat that up but DO NOT BOIL.
Add the bacon mixture, heavy cream, and finally the shredded cheddar. Heat to almost boil. DO NOT BOIL.
Finally, add the potatoes and gently stir.
You can add as much cheese as you want depending on your taste. My daughter likes to put sour cream on top of hers.
Just be careful to not boil any of the cream mixtures. Follow these steps and it should come out good for you.
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|Serving Size: 1 Serving (790g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 364 (61%)|
|Amt Per Serving||% DV|
|Total Fat 40.4g||54 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 107.3mg||33 %|
|Sodium 1212.1mg||42 %|
|Potassium 1231.7mg||32 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 31.1g|
|Protein 23.8g||34 %|
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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: 598
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