Directions:
- Cook bacon in a large saucepan over medium-high heat until crisp. Add leek; cover, reduce heat to medium-low, and cook 3 minutes. Add stock, potato, salt, and thyme; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Remove 1 cup potato with a slotted spoon; place in a blender. Add 1/2 cup cooking liquid to blender; process until smooth. Return puréed mixture to pan. Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5598.71 Kcal (23441 kJ) | ||
| Calories from fat | 50.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Cholesterol | 9.24mg | 3% | |
| Sodium | 114853.1mg | 4786% | |
| Potassium | 31760.95mg | 676% | |
| Total Carbs | 318.44g | 106% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 806.48g | 1613% | |
| Vitamin C | 53.2mg | 89% | |
| Iron | 459.4mg | 2552% | |
| Calcium | 78.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 8.54 Kcal (36 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 9% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 3% | |
| Sodium | 175.26mg | 4786% | |
| Potassium | 48.47mg | 676% | |
| Total Carbs | 0.49g | 106% | |
| Sugars | 0.01g | 20% | |
| Dietary Fiber | 0.01g | 15% | |
| Protein | 1.23g | 1613% | |
| Vitamin C | 0.1mg | 89% | |
| Iron | 0.7mg | 2552% | |
| Calcium | 0.1mg | 8% | |
* 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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