From Chef Yancy, West Virginia, USA, as seen on Daybreak January 21, 2010.
1) Bring chicken stock to a boil, add potatoes, carrots, onion, celery to stock. Let boil for approximately 15 minutes or until potatoes are just tender.
2) Add 1/2 cup or as needed half and half or heavy whipping cream, salt, pepper, and light touch of garlic, (to your taste) and cooked bacon.
3) Bring to a simmer and you have a warm smoked potato soup for these cold days. Serve in a bowl or bread bowl for display, and top with cheddar cheese.
(I cook the bacon, then remove with slotted spoon and set aside. Add onion and celery and cook to soften, then add celery and onion to stock pot.)
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 22 | ||
Calories from Fat: 16 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.8mg | 2 % | |
Sodium 34.2mg | 1 % | |
Potassium 5.4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1.4g | 2 % | |
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: 22
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