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Ingredientes
- 2 c. diced potatoes
- 1/2 c. sliced carrots
- 1/2 c. sliced celery
- 1/4 c. minced onion
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 c. boiling water
- 1/4 c. butter
- 1/4 c. flour
- 2 c. lowfat milk
- 10 ounce shredded Cheddar cheese
- 8 slices crisp bacon, crumbled
Direcciones
- Put together first six ingredients and cover with the 2 cups of water. Simmer 10 min or possibly till vegetables are tender. Heat butter over medium low heat in a small saucepan. Stir in flour and put together completely. Slowly add in lowfat milk stirring constantly. Cook and stir over medium heat till it thickens, about 10 min. Add in to cooked vegetables. Add in cheese. Heat and stir till it melts. Serve with crumbled bacon on top. Ann Blackwell's recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 10 servings | |
| Calories 315 | |
| Calories from Fat 222 | 70% |
| Total Fat 25.0g | 31% |
| Saturated Fat 12.7g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 783mg | 33% |
| Potassium 285mg | 8% |
| Total Carbs 10.32g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.38g | 2% |
| Protein 12.35g | 20% |
