Directions:
- Boil potatoes in water until tender; about 15 minutes.
- In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
- Drain all liquid from potatoes and add vegetables, water, and builllion cubes to the pot.
- Add bacon, milk, salt, pepper and thyme.
- Prepare roux by melting butter in a separate pot and stirring in flour to make a paste.
- Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan.
- Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 755.19 Kcal (3162 kJ) | ||
| Calories from fat | 499.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.47g | 85% | |
|---|---|---|---|
| Cholesterol | 143.77mg | 48% | |
| Sodium | 1963.37mg | 82% | |
| Potassium | 637.21mg | 14% | |
| Total Carbs | 39.17g | 13% | |
| Sugars | 7.18g | 29% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 25.11g | 50% | |
| Vitamin C | 46.1mg | 77% | |
| Vitamin A | 2.2mg | 72% | |
| Iron | 19.3mg | 107% | |
| Calcium | 372mg | 37% | |
| Amount Per 100 g | |||
| Calories | 177.49 Kcal (743 kJ) | ||
| Calories from fat | 117.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 85% | |
|---|---|---|---|
| Cholesterol | 33.79mg | 48% | |
| Sodium | 461.44mg | 82% | |
| Potassium | 149.76mg | 14% | |
| Total Carbs | 9.21g | 13% | |
| Sugars | 1.69g | 29% | |
| Dietary Fiber | 1.24g | 21% | |
| Protein | 5.9g | 50% | |
| Vitamin C | 10.8mg | 77% | |
| Vitamin A | 0.5mg | 72% | |
| Iron | 4.5mg | 107% | |
| Calcium | 87.4mg | 37% | |
* 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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