Dandelions Hearty Bacon Potato Soup Recipe

Posted by
Rate It!
Dandelions Hearty Bacon Potato Soup
Add your photo!
Ingredients
17
Count
Nutrition
589
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350*F. Lightly oil, salt and pepper ten medium Russet potatoes. Bake potatoes for 40 minutes, turn off oven and allow cooling. Slice each potato into 3 sections lengthwise. Scoop the pulp out of the two outside sections leaving 1/4 inch of potato lining the skin. After completion freeze the outside sections for Potato Skins. Mash and save the scooped pulp and set aside. Dice the remaining center sections in a 1/2 inch dice and set aside.
  2. Separate the broccoli heads into small florets. Peel stems and dice into 1/2 inch pieces. Bring 4 quarts of water to a boil. Salt the water to taste. Boil broccoli for several minutes to tender crisp. Remove broccoli and shock in a ice water bath. This helps keep the color and fresh flavor.
  3. Stack and slice the bacon lengthwise into two pieces. Cut bacon widthwise into small rectangles. Fry the bacon in a large heavy bottom soup pot. When the bacon bits are fully cooked remove them from the fat and drain on paper towels. Pour off most of the fat in the pot leaving about 1-2 tablespoons (save the fat for another purpose, may be frozen). Add the onions, 1 t salt and 1 t pepper to the pot and sweat until translucent over medium high heat stirring occasionally. Add the celery and 1/2 of the parsley cook until tender crisp.
  4. Warm the chicken broth or chicken base and water if using in a small saucepan until base is dissolved. Melt the butter into the onion celery mixture. Add the flour to the pot and cook on medium heat for about 4 minutes to cook off the flour taste and brown ever so slightly. Add the chicken broth stirring constantly. Soup should thicken considerably as it heats. Add the milk slowly on low heat. After this point the soup must not come to a boil.
  5. Add the mashed potatoes to the pot heat through. Add the broccoli, 1/2 of the bacon bits and cheese. Stir occasionally until cheese is completely melted. Stir in the sour cream/Half and Half, diced potatoes and remaining parsley warm through. Hold on low heat until serving time or refrigerate and reheat. Serve hot but not boiling, garnished with cheese, bacon bits, green onions or optional chives.
  6. Notes: You can omit some of the fat, but it will not taste as rich.
  7. Use 2 % milk no less.
  8. The cheese and sour cream can be omitted completely.
  9. Thin the soup if needed with additional chicken stock or water.
  10. You can add Ham or Chicken to make this a stew.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 589.1 Kcal (2466 kJ)
Calories from fat 376.97 Kcal
% Daily Value*
Total Fat 41.89g 64%
Cholesterol 106.12mg 35%
Sodium 2078.55mg 87%
Potassium 614.91mg 13%
Total Carbs 29.5g 10%
Sugars 8.32g 33%
Dietary Fiber 3.67g 15%
Protein 25.68g 51%
Vitamin C 56.3mg 94%
Vitamin A 0.2mg 6%
Iron 2.3mg 13%
Calcium 250.4mg 25%
Amount Per 100 g
Calories 170.37 Kcal (713 kJ)
Calories from fat 109.02 Kcal
% Daily Value*
Total Fat 12.11g 64%
Cholesterol 30.69mg 35%
Sodium 601.11mg 87%
Potassium 177.83mg 13%
Total Carbs 8.53g 10%
Sugars 2.41g 33%
Dietary Fiber 1.06g 15%
Protein 7.43g 51%
Vitamin C 16.3mg 94%
Iron 0.7mg 13%
Calcium 72.4mg 25%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top