Directions:
- In a sauce pot, melt butter and cook onions gently.
- Add chicken broth, potatoes, and pepper. Cover and cook gently 20 to 25 minutes.
- Cool slightly.
- Puree half of the potato mixture at a time in a blender or food processor.
- Return to the pot and add milk and half and half. Reheat.
- Serve in bowls with crumbled bacon on top of soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.82 Kcal (1733 kJ) | ||
| Calories from fat | 196.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.83g | 34% | |
|---|---|---|---|
| Cholesterol | 76.99mg | 26% | |
| Sodium | 1871.96mg | 78% | |
| Potassium | 803.26mg | 17% | |
| Total Carbs | 29.51g | 10% | |
| Sugars | 8.19g | 33% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 24.68g | 49% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 2.3mg | 13% | |
| Calcium | 163mg | 16% | |
| Amount Per 100 g | |||
| Calories | 118.12 Kcal (495 kJ) | ||
| Calories from fat | 56.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 34% | |
|---|---|---|---|
| Cholesterol | 21.97mg | 26% | |
| Sodium | 534.31mg | 78% | |
| Potassium | 229.27mg | 17% | |
| Total Carbs | 8.42g | 10% | |
| Sugars | 2.34g | 33% | |
| Dietary Fiber | 0.91g | 13% | |
| Protein | 7.04g | 49% | |
| Vitamin C | 2.7mg | 15% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.6mg | 13% | |
| Calcium | 46.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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