In a dutch oven or large soup pot over medium-high heat brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat brown bacon; remove and set aside.
Leave two tablespoons of rendered bacon fat in the skillet. Sauté the potatoes, onion and garlic in the rendered bacon fat over medium or low-medium heat. Sauté until the onion begins to be translucent ant the potatoes are still a little firm, but are beginning to soften. Add the sausage, bacon, water and chicken bullion cubes to the pot. Simmer until the potatoes are tender.
Finish with heavy cream, bring to low simmer. salt and pepper to taste.
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|Serving Size: 1 Serving (2713g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2608 (83%)|
|Amt Per Serving||% DV|
|Total Fat 289.8g||386 %|
|Saturated Fat 112.9g||565 %|
|Monounsaturated Fat 123.4g|
|Polyunsanturated Fat 31.8g|
|Cholesterol 663.4mg||204 %|
|Sodium 5380.7mg||186 %|
|Potassium 2509mg||66 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 30g|
|Protein 99.7g||142 %|
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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: 3148
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