Directions:
- 1.Start the bacon pieces frying in a large pot over medium heat. Saute the onions, celery, carrots, and garlic with the bacon until the bacon is cooked through.
- 2.Stir in the potatoes and just cover with chicken broth, bring to a boil and then simmer until the potatoes are tender (apx 10 minutes). Add the cheese, stir until melted.
- 3.Pour cream and instant potatoes into the soup stirring constantly, until soup has thickened. Add more instant potatoes if it isn’t thick enough.
- 4.Serve with shredded cheese, sour cream, green onions, and bacon crumbles on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.17 Kcal (2550 kJ) | ||
| Calories from fat | 368.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.97g | 63% | |
|---|---|---|---|
| Cholesterol | 114.81mg | 38% | |
| Sodium | 1450.81mg | 60% | |
| Potassium | 888.99mg | 19% | |
| Total Carbs | 45.39g | 15% | |
| Sugars | 7.61g | 30% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 17.98g | 36% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.6mg | 9% | |
| Calcium | 326.8mg | 33% | |
| Amount Per 100 g | |||
| Calories | 258.11 Kcal (1081 kJ) | ||
| Calories from fat | 156.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.36g | 63% | |
|---|---|---|---|
| Cholesterol | 48.64mg | 38% | |
| Sodium | 614.72mg | 60% | |
| Potassium | 376.67mg | 19% | |
| Total Carbs | 19.23g | 15% | |
| Sugars | 3.22g | 30% | |
| Dietary Fiber | 2.35g | 22% | |
| Protein | 7.62g | 36% | |
| Vitamin C | 4.2mg | 17% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 0.7mg | 9% | |
| Calcium | 138.5mg | 33% | |
* 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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