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Ingredientes
- 5 1/2 c. chicken stock
- 3 lb russet potatoes, peeled cut into 1" pcs
- 4 slc bacon minced
- 1 Tbsp. butter
- 1 lrg onion minced
- 2 x cloves garlic chopped
- 2 Tbsp. all-purpose flour
- 1/2 c. half and half grnd white pepper
Direcciones
- 1. Combine stock and potatoes in heavy large saucepan. Boil till potatoes are almost tender and still hold their shape, about 10 min.
- Remove from heat.
- 2. Saute/fry bacon in heavy large skillet over medium heat till crisp, about 6 min. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1 Tbsp. drippings from skillet.
- 3. Heat butter in same skillet over medium-high heat. Add in onion and garlic; saute/fry till onion is tender, about 5 min. Add in flour; stir 2 min. Gradually stir in 1 c. cooking liquid from potatoes.
- 4. Grently stir onion mix into potato mix, being careful not to break up potatoes. Add in half and half and simmer till soup is slightly thickened, about 10 min. Season with white pepper and salt.
- 5. Sprinkle with bacon before serving.
- NOTES : Can be made 1 day ahead. Chill. Bring to simmer before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 6 servings | |
| Calories 346 | |
| Calories from Fat 120 | 35% |
| Total Fat 13.4g | 17% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 538mg | 22% |
| Potassium 1225mg | 35% |
| Total Carbs 47.22g | 13% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.41g | 2% |
| Protein 10.45g | 17% |
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