Try this Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!
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Serving Size: 1 Serving (3649g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4518 | ||
Calories from Fat: 2492 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 276.9g | 369 % | |
Saturated Fat 154.9g | 775 % | |
Monounsaturated Fat 81.3g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 719.2mg | 221 % | |
Sodium 7904.2mg | 273 % | |
Potassium 8069.1mg | 212 % | |
Total Carbohydrate 420.3g | 124 % | |
Dietary Fiber 27.2g | 109 % | |
Sugars, other 393.1g | ||
Protein 104.3g | 149 % | |
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: 4518
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