Directions:
- Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
- Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
- Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
- Stir in cheese, heating just until melted-do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.04 Kcal (1164 kJ) | ||
| Calories from fat | 153.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.04g | 26% | |
|---|---|---|---|
| Cholesterol | 28.37mg | 9% | |
| Sodium | 533.71mg | 22% | |
| Potassium | 583.19mg | 12% | |
| Total Carbs | 22.32g | 7% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 11.32g | 23% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1mg | 5% | |
| Calcium | 113.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 86.26 Kcal (361 kJ) | ||
| Calories from fat | 47.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 26% | |
|---|---|---|---|
| Cholesterol | 8.8mg | 9% | |
| Sodium | 165.58mg | 22% | |
| Potassium | 180.93mg | 12% | |
| Total Carbs | 6.92g | 7% | |
| Sugars | 1.53g | 20% | |
| Dietary Fiber | 1.08g | 14% | |
| Protein | 3.51g | 23% | |
| Vitamin C | 1.1mg | 6% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.3mg | 5% | |
| Calcium | 35.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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