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Add a photoRaciónes: 12
Ingredientes
- 6 to 8 large baking potatoes
- 2 c. lowfat milk
- 4 c. chicken broth/stock
- 2/3 c. flour
- 2/3 c. butter
- 8-12 strips bacon, cooked
- 1 c. lowfat sour cream
- 8 ounce cheddar cheese, shredded
- salt and pepper to taste
Direcciones
- Bake potatoes till soft, then peel. Mash or possibly cube the potatoes depending on the desired consistency for the soup.In a large soup pot, put together butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.
- Add in salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the lowfat sour cream. Season to taste with salt and pepper before serving.
- Soup will be thick. Add in lowfat milk to reheat.
- Each time this soup is reheated, it gets better!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 12 servings | |
| Calories 486 | |
| Calories from Fat 282 | 58% |
| Total Fat 31.85g | 40% |
| Saturated Fat 16.63g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 559mg | 23% |
| Potassium 910mg | 26% |
| Total Carbs 36.81g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.17g | 3% |
| Protein 14.15g | 23% |
