Directions:
- In a heavy 4 quart covered soup pot, cook bacon until crisp. Drain bacon on paper towels and break into small pieces. Drain off all but 2 tablespoons bacon drippings from the pot.
- Add onions, celery, carrots, marjoram and thyme to the pot, stir, cover and cook on low for 10 minutes.
- Add potatoes, stir, cover, and cook for 15 minutes.
- Push the vegetables to one side of the pot and then stir in the flour, 1 tablespoon at a time. When the flour has all been incorporated, mix with the vegetables.
- Add the bacon and cook for 5 minutes.
- Add 1 quart chicken stock and stir until smooth. Add the rest of the stock and bring to a boil. Add saffron threads.
- Reduce heat and simmer for 30 minutes or until potatoes are cooked. Add parsley flakes. Taste, then season with salt and pepper as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.81 Kcal (1670 kJ) | ||
| Calories from fat | 174.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.43g | 30% | |
|---|---|---|---|
| Cholesterol | 34.24mg | 11% | |
| Sodium | 920.5mg | 38% | |
| Potassium | 859mg | 18% | |
| Total Carbs | 39.82g | 13% | |
| Sugars | 12.49g | 50% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 17.5g | 35% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1.2mg | 7% | |
| Calcium | 80.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 76.25 Kcal (319 kJ) | ||
| Calories from fat | 33.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 30% | |
|---|---|---|---|
| Cholesterol | 6.55mg | 11% | |
| Sodium | 175.99mg | 38% | |
| Potassium | 164.24mg | 18% | |
| Total Carbs | 7.61g | 13% | |
| Sugars | 2.39g | 50% | |
| Dietary Fiber | 0.92g | 19% | |
| Protein | 3.35g | 35% | |
| Vitamin C | 1.4mg | 12% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.2mg | 7% | |
| Calcium | 15.3mg | 8% | |
* 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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