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Ingredientes
- 6 x thick slices bacon
- 1 1/2 tsp extra virgin olive oil
- 1/2 c. minced onion
- 1/2 c. minced carrots
- 1 stalk celery, minced
- 4 c. low fat, low sodium chicken broth
- 4 c. cubed potatoes
- 1/8 tsp cayenne pepper
- 1/2 c. shredded Cheddar cheese (optional)
- 1/2 tsp kosher salt
Direcciones
- Cook bacon till crisp in 3-qt saucepan, remove and drain well on paper towels. Throw away bacon grease and wipe pan thoroughly with paper towel.
- meanwhile, prepare vegetables. Add in extra virgin olive oil to saucepan and add in onion, carrot, and celery as they are cut up. Saute/fry till onion is soft but not brown, about 3-4 min. Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, till potatoes are tender, about 10-15 min. Stir in cheese, heating just till melted-don't boil. Chop bacon and add in to soup. Adjust seasoning to taste by adding salt, if you like. Serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1815g | |
| Calories 1643 | |
| Calories from Fat 989 | 60% |
| Total Fat 110.32g | 138% |
| Saturated Fat 40.87g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 3349mg | 140% |
| Potassium 3522mg | 101% |
| Total Carbs 105.38g | 28% |
| Dietary Fiber 13.4g | 45% |
| Sugars 11.48g | 8% |
| Protein 64.14g | 103% |
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