Directions:
- Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
- Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
- After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
- Cook for an additional 20 minutes, covered.
- Stir frequently.
- Serve garnished with grated cheddar cheese and serve with warm French bread.
- Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.9 Kcal (1800 kJ) | ||
| Calories from fat | 171.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.03g | 29% | |
|---|---|---|---|
| Cholesterol | 45.17mg | 15% | |
| Sodium | 678.46mg | 28% | |
| Potassium | 1684.08mg | 36% | |
| Total Carbs | 55.23g | 18% | |
| Sugars | 4.64g | 19% | |
| Dietary Fiber | 7.44g | 30% | |
| Protein | 12.23g | 24% | |
| Vitamin C | 34mg | 57% | |
| Iron | 3.2mg | 18% | |
| Calcium | 206.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 39.01 Kcal (163 kJ) | ||
| Calories from fat | 15.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 29% | |
|---|---|---|---|
| Cholesterol | 4.1mg | 15% | |
| Sodium | 61.56mg | 28% | |
| Potassium | 152.8mg | 36% | |
| Total Carbs | 5.01g | 18% | |
| Sugars | 0.42g | 19% | |
| Dietary Fiber | 0.68g | 30% | |
| Protein | 1.11g | 24% | |
| Vitamin C | 3.1mg | 57% | |
| Iron | 0.3mg | 18% | |
| Calcium | 18.7mg | 21% | |
* 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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