Directions:
- In large pot, boil potatoes in water 10 minutes. Drain and set aside. In large heavy pot, sauté bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes.
- Remove mixture from pot, drain bacon grease and return mixture to pot. Add milk, water, base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
- In small, heavy saucepan melt margarine. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes.
- Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.87 Kcal (1720 kJ) | ||
| Calories from fat | 222.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.7g | 38% | |
|---|---|---|---|
| Cholesterol | 33.18mg | 11% | |
| Sodium | 1493.97mg | 62% | |
| Potassium | 793.21mg | 17% | |
| Total Carbs | 35.79g | 12% | |
| Sugars | 10.79g | 43% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 12.44g | 25% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 290.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 98.37 Kcal (412 kJ) | ||
| Calories from fat | 53.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 38% | |
|---|---|---|---|
| Cholesterol | 7.94mg | 11% | |
| Sodium | 357.67mg | 62% | |
| Potassium | 189.9mg | 17% | |
| Total Carbs | 8.57g | 12% | |
| Sugars | 2.58g | 43% | |
| Dietary Fiber | 0.79g | 13% | |
| Protein | 2.98g | 25% | |
| Vitamin C | 2.3mg | 16% | |
| Iron | 0.4mg | 9% | |
| Calcium | 69.5mg | 29% | |
* 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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