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Ingredientes
- 5 med. potatoes, peeled, diced
- 1 sm. minced onion
- 1 stalk celery, minced
- 2 teaspoon celery salt
- 1 teaspoon seasoned salt
- 1 teaspoon dry whole basil
- 1/4 teaspoon pepper
- 2 tbsp. parsley flakes
- 2 chicken bouillon cubes
- 4 c. water
- 4 slices bacon
- 2 tbsp. all-purpose flour
- 1 1/2 c. lowfat milk
Direcciones
- Combine first 10 ingredients in large Dutch oven. Bring to a boil. Cover - reduce heat. Simmer for 20 min. Fry bacon in large skillet. Reserve 3 Tbsp. grease in skillet. Crumble bacon and set aside.
- Add in flour to drippings in skillet. Stir till smooth. Cook 1 minute stirring constantly. Gradually add in lowfat milk. Cook over medium heat till thick and bubbly. Gradually stir gravy into potato mix. Simmer 15 min uncovered. Yields 2 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 90 | 36% |
| Total Fat 9.98g | 12% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 875mg | 36% |
| Potassium 888mg | 25% |
| Total Carbs 31.26g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 5.63g | 4% |
| Protein 9.35g | 15% |
