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INGREDIENTS

1 Tbs Vegetable oil
1.5 Cup Carrots ; Finely Chopped
3/4 Cup Celery ; Finely Chopped
4 Cup Russet potatoes ; Cubed
3 Cup Low sodium chicken broth
1 Bay leaf
3/4 Tsp Salt
3/4 Tsp Thyme
1/8 Tsp Paprika
5 Cups Frozen corn
2 Cups Milk
3 Tbsp Corn starch
2 Tbsp Dry white wine
4 Slices Bacon

Servings

INSTRUCTIONS

1. Add oil carrots, celery, onion, and oil - sauté until tender

2. Transfer to crockpot add potatoes, broth, bay leaf, salt, thyme, paprika.

3. Cover and cook on low for 3 hours.

4. Stir in corn and milk. Cover and cook another hour.

5. Add cornstarch and wine. Cover and cook for 10 minutes.

6. Remove bay leaf. Mash potatoes until soup is thicker.

7. Garnish with crumbled bacon.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (216g)
Recipe Makes: 12 Servings

Calories: 263
Calories from Fat: 116 (44%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 2.3g
Cholesterol 40.2mg		12 %
Sodium 137.5mg		5 %
Potassium 536.5mg		14 %
Total Carbohydrate 25.7g		8 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 23.4g
Protein 12.7g		18 %
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: 263

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