Cuisine Tonight Quick & Easy Menus, Spring 2012
Cook bacon in a large pot over medium-high heat until crisp. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 tbsp drippings.
Add onion, celery, and garlic to pot and sweat over medium heat until onion is softened, about 5 minutes. Stir in flour and cook 1-2 minutes. Add potatoes, dry mustard, and paprika; cook, stirring to coat potatoes, 1 minute.
Stir in broth, Worcestershire, and Tabasco. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10-15 minutes. Coarsely mash potatoes, then stir in Cheddar and half-and-half until Cheddar is melted, 2 minutes. Remove soup from heat; season with salt, black pepper, and cayenne. Garnish servings with bacon and scallions.
Per cup: 620 cal; 45g total fat (22g sat); 99mg chol; 825mg sodium; 32g carb, 3g fiber; 22g protein
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (685g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 1482 | ||
Calories from Fat: 968 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.6g | 143 % | |
Saturated Fat 39.6g | 198 % | |
Monounsaturated Fat 42.3g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 413.4mg | 127 % | |
Sodium 1091.8mg | 38 % | |
Potassium 1478.4mg | 39 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 23.2g | ||
Protein 98.9g | 141 % | |
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. |
Calories per serving: 1482
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