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Ingredientes
- 1 pound bacon, roughly chopped
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 3/4 cup diced celery
- 4 large Russet Potatoes, peeled and diced
- 4 medium red potatoes, diced
- 1/4 cup of flour
- 2 cups of chicken or vegetable stock
- Coarse salt, freshly ground pepper, to taste
- 4 cups of heavy whipping cream
- Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
Direcciones
- 1. In a 6 to 8 quart stockpot over medium heat fry bacon until crisp.
- 2. Remove bacon and drain on paper towel, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring ocassionally.
- 3. Whisk in flour and stir constantly over low heat until the flous is cooked and the mixture has thickened slightl, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
- 4. Over medium- high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for a thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
- 5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
- 6. Season to taste, and garnish with toppings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 640g | |
| Recipe makes 6 servings | |
| Calories 1063 | |
| Calories from Fat 644 | 61% |
| Total Fat 72.23g | 90% |
| Saturated Fat 32.18g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 736mg | 31% |
| Potassium 2084mg | 60% |
| Total Carbs 76.63g | 20% |
| Dietary Fiber 6.5g | 22% |
| Sugars 4.46g | 3% |
| Protein 29.23g | 47% |
