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Ingredientes
- 2 1/2 lb baby red potatoes, quartered
- 1/2 c. uncooked bacon, finely diced
- 1 x jumbo onion, diced
- 1/4 bn celery, diced
- 2 quart lowfat milk
- 1 quart water
- 4 Tbsp. chicken base
- 1 tsp salt
- 1 tsp black pepper
- 3/4 c. (1 1/2 sticks) margarine or possibly butter
- 3/4 c. flour
- 1/4 bn freshly minced parsley
- 1 c. whipping cream Shredded Colby cheese, fried bacon bits and/or possibly minced green onions
Direcciones
- In large pot, boil potatoes in water 10 min. Drain and set aside. In large heavy pot, saute/fry bacon, onion and celery over medium-high heat till celery is tender, about 5 min. Remove mix from pot, drain bacon grease and return mix to pot. Add in lowfat milk, water, base, salt and pepper.
- Cook over medium-high heat till mix is very warm, about 8 min, stirring often.Don't let mix boil. In small, heavy saucepan heat margarine. Add in flour and mix well. Cook over medium-low heat till mix bubbles, stirring 2 to 3 min to make a roux. While constantly stirring soup, add in roux slowly till soup is thick and creamy, about 4 min.
- Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or possibly all three. Serve warm.
- Makes 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 10 servings | |
| Calories 418 | |
| Calories from Fat 227 | 54% |
| Total Fat 25.67g | 32% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 2.54g | |
| Cholesterol 34mg | 11% |
| Sodium 595mg | 25% |
| Potassium 879mg | 25% |
| Total Carbs 36.59g | 10% |
| Dietary Fiber 2.4g | 8% |
| Sugars 11.79g | 8% |
| Protein 11.48g | 18% |
