Cook potatoes and carrots in water until tender.
Drain. Saute bacon until crisp. Drain and crumble.
Saute onion and celery in 2 tablespoons bacon fat.
Combine all remaining ingredients, except shredded cheese and parsley, and simmer for 30 minutes. Do not boil.
Mix cornstarch with cold water and add to soup to thicken.
Garnish with cheese and additional bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (592g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 819 (80%)|
|Amt Per Serving||% DV|
|Total Fat 91g||121 %|
|Saturated Fat 53.9g||269 %|
|Monounsaturated Fat 27.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 292.7mg||90 %|
|Sodium 365mg||13 %|
|Potassium 1116.8mg||29 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 35.7g|
|Protein 16.9g||24 %|
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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: 1022
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