Directions:
- Saute onion, bell pepper, garlic, and celery in butter over med heat until tender(about 2 to 3 minutes)
- Add bacon and broth and bring to a low boil.
- Cook 3 to 4 minutes.
- Whisk in gingersnaps.
- Working in two batches, Pour 1/2 of the mixture in blender and blend until smooth on puree setting.
- Return to pot and add spices and half and half.
- Continue to cook over low to med heat for 2 to 3 minutes.
- Adjust seasoning if needed or to taste.
- For a spicier version, just add more creole spice.
- Top with croutons or additional crisp bacon pieces if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.89 Kcal (1251 kJ) | ||
| Calories from fat | 237.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.43g | 41% | |
|---|---|---|---|
| Cholesterol | 72.76mg | 24% | |
| Sodium | 678.16mg | 28% | |
| Potassium | 362.27mg | 8% | |
| Total Carbs | 11.56g | 4% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 19.3mg | 32% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.7mg | 15% | |
| Calcium | 121.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 70.94 Kcal (297 kJ) | ||
| Calories from fat | 56.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 41% | |
|---|---|---|---|
| Cholesterol | 17.27mg | 24% | |
| Sodium | 160.96mg | 28% | |
| Potassium | 85.98mg | 8% | |
| Total Carbs | 2.74g | 4% | |
| Sugars | 0.61g | 10% | |
| Dietary Fiber | 0.24g | 4% | |
| Protein | 0.99g | 8% | |
| Vitamin C | 4.6mg | 32% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 15% | |
| Calcium | 28.9mg | 12% | |
* 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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