Directions:
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
- Place pan over medium-high heat. Add onion and celery to drippings in pan; sauté 5 minutes or until tender. Stir in broth and parsnip; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in potato; cover and simmer 19 minutes or until vegetables are tender. Remove from heat; stir in milk, salt, and pepper.
- Spoon 3 cups soup into a large bowl; mash vegetables with a potato masher, and return soup to pan. Stir in parsley. Ladle soup into bowls, and sprinkle each with crumbled bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.77 Kcal (908 kJ) | ||
| Calories from fat | 37.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 6% | |
|---|---|---|---|
| Cholesterol | 8.19mg | 3% | |
| Sodium | 480.93mg | 20% | |
| Potassium | 912.35mg | 19% | |
| Total Carbs | 31.23g | 10% | |
| Sugars | 7.47g | 30% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 15.29g | 31% | |
| Vitamin C | 28.9mg | 48% | |
| Iron | 94.1mg | 523% | |
| Calcium | 158.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 67.82 Kcal (284 kJ) | ||
| Calories from fat | 11.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 6% | |
|---|---|---|---|
| Cholesterol | 2.56mg | 3% | |
| Sodium | 150.47mg | 20% | |
| Potassium | 285.44mg | 19% | |
| Total Carbs | 9.77g | 10% | |
| Sugars | 2.34g | 30% | |
| Dietary Fiber | 0.92g | 12% | |
| Protein | 4.78g | 31% | |
| Vitamin C | 9mg | 48% | |
| Iron | 29.5mg | 523% | |
| Calcium | 49.7mg | 16% | |
* 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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