Directions:
- In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
- Drain grease and return bacon, onions and celery to pot.
- Add milk, water, chicken base, salt and pepper.
- Heat over medium-high heat until very hot but do not let soup boil.
- In heavy, large saucepan over low heat, melt margarine.
- Stir in flour to make a roux.
- Mix well and let bubble, stirring 1 minute.
- If desired, a larger amount of roux can be made to produce a thicker soup.
- Gradually add roux to soup, stirring constantly.
- Continue to cook, stirring, until thick and creamy.
- Stir in potatoes, parsley and cream.
- Serve hot, garnished with cheese, bacon bits and/or onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.78 Kcal (1716 kJ) | ||
| Calories from fat | 230.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.59g | 39% | |
|---|---|---|---|
| Cholesterol | 26.71mg | 9% | |
| Sodium | 987.07mg | 41% | |
| Potassium | 573.17mg | 12% | |
| Total Carbs | 37.35g | 12% | |
| Sugars | 13.19g | 53% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 8.32g | 17% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 1.6mg | 9% | |
| Calcium | 180.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 124.95 Kcal (523 kJ) | ||
| Calories from fat | 70.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 39% | |
|---|---|---|---|
| Cholesterol | 8.14mg | 9% | |
| Sodium | 300.98mg | 41% | |
| Potassium | 174.78mg | 12% | |
| Total Carbs | 11.39g | 12% | |
| Sugars | 4.02g | 53% | |
| Dietary Fiber | 0.98g | 13% | |
| Protein | 2.54g | 17% | |
| Vitamin C | 2.7mg | 15% | |
| Vitamin A | 0.3mg | 37% | |
| Iron | 0.5mg | 9% | |
| Calcium | 54.9mg | 18% | |
* 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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