Try this Leek, Bacon And Potato Pottage recipe, or contribute your own.
Suggest a better descriptionGently fry the bacon until brown, drain and reserve. In the same pan fry the onions, garlic, thyme and rosemary until golden. Add the chicken stock. Add the baking potatoes. Cook gently until the potatoes are soft and return the bacon and leave to cool. When serving, reheat and add the leeks and flat leaf parsley. Enrich the soup by stirring in the cold, diced butter. Stir and serve in bowls. On top of the soup lay sprigs of chervil.
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 4 servings | ||
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Calories: 176 | ||
Calories from Fat: 52 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 686.7mg | 24 % | |
Potassium 511.6mg | 13 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 17.5g | ||
Protein 12.2g | 17 % | |
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: 176
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