In a large stock pot, boil potatoes in salted water 10 minutes.
Extract 1 cup of hot water to a bowl and dissolve bouillon cube. Drain remaining water from potatoes and set stock pot with potatoes aside.
In sauté pan, cook bacon bits until crisp then remove to a paper towel on a plate to absorb excess fat away from the bacon. Drain excess fat from saute pan and then add onion and celery. Saute over medium-high heat until onions are translucent and set aside.
To the potatoes, add milk, water, bouillon, salt and pepper. Simmer over medium-high heat for 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 blonde roux.
Slowly stir roux into the soup and continue to stir slowly for about 4 minutes to thicken the broth. Stir in the bacon, onion and celery you set aside earlier, then stir in the parley and finally the cream.
Garnish with cheese, bacon bits, onions or all three. Serve hot!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4834g)|
|Recipe Makes: Servings|
|Calories from Fat: 2602 (64%)|
|Amt Per Serving||% DV|
|Total Fat 289.2g||386 %|
|Saturated Fat 150.2g||751 %|
|Monounsaturated Fat 95.1g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 686.5mg||211 %|
|Sodium 3398.8mg||117 %|
|Potassium 6910.5mg||182 %|
|Total Carbohydrate 331.4g||97 %|
|Dietary Fiber 27.3g||109 %|
|Sugars, other 304.1g|
|Protein 58.8g||84 %|
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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: 4082
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