Directions:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, reserving 4 cups of the water from boiling.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in olive oil until tender, 3 to 5 minutes; add to potatoes with reserved water, milk, cream of celery soup, butter, and parsley. Season soup with salt and pepper.
- Bring potato mixture to a simmer over low heat; stirring frequently, cook at a simmer for 30 minutes.
- Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Drain grease.
- Ladle soup into bowls. Sprinkle bacon and Cheddar cheese over soup to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 600.08 Kcal (2512 kJ) | ||
| Calories from fat | 367.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.78g | 63% | |
|---|---|---|---|
| Cholesterol | 84.36mg | 28% | |
| Sodium | 575.71mg | 24% | |
| Potassium | 1337.44mg | 28% | |
| Total Carbs | 41.66g | 14% | |
| Sugars | 6.82g | 27% | |
| Dietary Fiber | 5.46g | 22% | |
| Protein | 17.92g | 36% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 231.3mg | 23% | |
| Amount Per 100 g | |||
| Calories | 142.49 Kcal (597 kJ) | ||
| Calories from fat | 87.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 63% | |
|---|---|---|---|
| Cholesterol | 20.03mg | 28% | |
| Sodium | 136.7mg | 24% | |
| Potassium | 317.57mg | 28% | |
| Total Carbs | 9.89g | 14% | |
| Sugars | 1.62g | 27% | |
| Dietary Fiber | 1.3g | 22% | |
| Protein | 4.26g | 36% | |
| Vitamin C | 6.4mg | 45% | |
| Iron | 0.6mg | 14% | |
| Calcium | 54.9mg | 23% | |
* 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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