Directions:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
- In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).
- Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.16 Kcal (1010 kJ) | ||
| Calories from fat | 141.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.74g | 24% | |
|---|---|---|---|
| Cholesterol | 28.1mg | 9% | |
| Sodium | 540.8mg | 23% | |
| Potassium | 411.72mg | 9% | |
| Total Carbs | 16.18g | 5% | |
| Sugars | 6.64g | 27% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 8.54g | 17% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.5mg | 3% | |
| Calcium | 124.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 101.2 Kcal (424 kJ) | ||
| Calories from fat | 59.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 24% | |
|---|---|---|---|
| Cholesterol | 11.79mg | 9% | |
| Sodium | 226.93mg | 23% | |
| Potassium | 172.77mg | 9% | |
| Total Carbs | 6.79g | 5% | |
| Sugars | 2.78g | 27% | |
| Dietary Fiber | 0.86g | 8% | |
| Protein | 3.58g | 17% | |
| Vitamin C | 1.6mg | 6% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.2mg | 3% | |
| Calcium | 52.1mg | 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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