Directions:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
- In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil).
- In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions. Yield: 18 servings (4-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.13 Kcal (1144 kJ) | ||
| Calories from fat | 109.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 19% | |
|---|---|---|---|
| Cholesterol | 34.86mg | 12% | |
| Sodium | 470.51mg | 20% | |
| Potassium | 526.06mg | 11% | |
| Total Carbs | 33.15g | 11% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 162mg | 16% | |
| Amount Per 100 g | |||
| Calories | 91.97 Kcal (385 kJ) | ||
| Calories from fat | 36.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 19% | |
|---|---|---|---|
| Cholesterol | 11.74mg | 12% | |
| Sodium | 158.43mg | 20% | |
| Potassium | 177.14mg | 11% | |
| Total Carbs | 11.16g | 11% | |
| Sugars | 2.29g | 27% | |
| Dietary Fiber | 0.57g | 7% | |
| Protein | 2.39g | 14% | |
| Vitamin C | 3mg | 15% | |
| Iron | 0.3mg | 4% | |
| Calcium | 54.5mg | 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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