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Receta Loaded Baked Potatoe Soup

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Raciónes: 6
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Ingredientes

Cost per serving $2.71 view details
  • 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. 1. In a 6 to 8 quart stockpot over medium heat fry bacon until crisp.
  2. 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. 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. 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. 5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. 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%
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