Directions:
- Saute bacon, onion, celery and shallot in 2 tbs butter until soft;
- Add diced potato and saute another 5 mins;
- Add chicken broth;
- Cook until potatoes are soft;
- Blend 1/2 to 3/4 of the potato mixture until somewhat smooth;
- Add back to pot;
- Stir in cornstarch mixed with a little bit of water;
- Add heavy cream;
- Cook until heated through and the soup has thickened.
- Top with Vermont White Sharp Cheddar Cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.85 Kcal (1708 kJ) | ||
| Calories from fat | 316.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.13g | 54% | |
|---|---|---|---|
| Cholesterol | 106.8mg | 36% | |
| Sodium | 905.59mg | 38% | |
| Potassium | 418.41mg | 9% | |
| Total Carbs | 16.82g | 6% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 74.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 112.59 Kcal (471 kJ) | ||
| Calories from fat | 87.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 54% | |
|---|---|---|---|
| Cholesterol | 29.48mg | 36% | |
| Sodium | 249.99mg | 38% | |
| Potassium | 115.5mg | 9% | |
| Total Carbs | 4.64g | 6% | |
| Sugars | 1g | 14% | |
| Dietary Fiber | 0.49g | 7% | |
| Protein | 1.43g | 10% | |
| Vitamin C | 5.3mg | 32% | |
| Iron | 0.1mg | 2% | |
| Calcium | 20.6mg | 7% | |
* 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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