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Ingredientes
- 3 1/2 lb idaho potatoes
- 6 x strips bacon, diced
- 1/2 med onion, minced
- 4 quart chicken stock
- 1/2 tsp white pepper
- 1/2 Tbsp. black pepper
- 1 tsp seasoned salt
- 1/2 lb (2 sticks) butter
- 2 c. flour
- 1 quart heavy cream
- 9 1/2 ounce cheddar cheese, finely shredded
- 3/4 c. lowfat sour cream
- 1/4 c. fresh chives, chopped
- 1/4 c. fresh parsley, chopped
Direcciones
- Bake the potatoes.
- In a soup kettle, cook the diced bacon. Saute/fry the onion in the bacon and drippings till transluscent, about five min.
- Add in the chicken stock and simmer.
- While the mix simmers, scoop out the potatoes, that should still be hot.
- Chop any large chunks into about one-inch pcs
- Add in the potatoes to the stock, then the salt and peppers.
- In a saucepan, heat the butter over medium heat; add in the flour and whisk to a smooth consistency. Reduce heat to low; cook for five min, stirring frequently.
- To the kettle mix, add in the heavy cream and the cheddar cheese.
- Bring to a boil, then reduce heat and stir constantly till the mix thickens. Slowly add in the butter-flour mix, then mix in the lowfat sour cream.
- Pour into serving bowls; sprinkle chives and parsley on top.
- Akron, Ohio
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1107g | |
| Recipe makes 6 servings | |
| Calories 1272 | |
| Calories from Fat 839 | 66% |
| Total Fat 95.14g | 119% |
| Saturated Fat 55.3g | 221% |
| Trans Fat 0.0g | |
| Cholesterol 273mg | 91% |
| Sodium 2191mg | 91% |
| Potassium 1643mg | 47% |
| Total Carbs 74.44g | 20% |
| Dietary Fiber 8.6g | 29% |
| Sugars 3.47g | 2% |
| Protein 32.03g | 51% |
