Directions:
- In a large dutch oven, put potatoes, chicken broth (enough to cover potatoes), onion powder, garlic and herb seasoning, and chicken bouillon.
- Bring to a boil.
- Reduce heat and simmer 10 to 15 minutes or until potatoes are tender.
- Remove from heat.
- Slowly stir in Monterey jack cheese until melted.
- Add cooked bacon; stir in half and half.
- (I usually just sprinkle bacon on individual bowls of soup. That way it stays crunchy!).
- Thicken to desired consistency with instant mashed potatoes.
- Season with salt and pepper to taste.
- Garnish with cheddar cheese and chopped green onions (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.28 Kcal (2538 kJ) | ||
| Calories from fat | 286.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.87g | 49% | |
|---|---|---|---|
| Cholesterol | 71.81mg | 24% | |
| Sodium | 1785.65mg | 74% | |
| Potassium | 1572.44mg | 33% | |
| Total Carbs | 58.69g | 20% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 20.69g | 41% | |
| Vitamin C | 30.5mg | 51% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.3mg | 13% | |
| Calcium | 321.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 125.72 Kcal (526 kJ) | ||
| Calories from fat | 59.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 49% | |
|---|---|---|---|
| Cholesterol | 14.89mg | 24% | |
| Sodium | 370.29mg | 74% | |
| Potassium | 326.08mg | 33% | |
| Total Carbs | 12.17g | 20% | |
| Sugars | 0.94g | 18% | |
| Dietary Fiber | 1.16g | 22% | |
| Protein | 4.29g | 41% | |
| Vitamin C | 6.3mg | 51% | |
| Iron | 0.5mg | 13% | |
| Calcium | 66.7mg | 32% | |
* 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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