Directions:
- Place potatoes in a saucepan and cover with water.
- Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
- In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well.
- Add the milk, water, bouillon, salt and pepper; heat through (do not boil).
- In a large saucepan, melt butter; stir in flour until smooth.
- Cook and stir over medium heat for 1 minute.
- Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.82 Kcal (916 kJ) | ||
| Calories from fat | 109.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.21g | 19% | |
|---|---|---|---|
| Cholesterol | 34.86mg | 12% | |
| Sodium | 470.61mg | 20% | |
| Potassium | 531.64mg | 11% | |
| Total Carbs | 21.12g | 7% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 6.3g | 13% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 162.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 80.27 Kcal (336 kJ) | ||
| Calories from fat | 40.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 19% | |
|---|---|---|---|
| Cholesterol | 12.79mg | 12% | |
| Sodium | 172.63mg | 20% | |
| Potassium | 195.02mg | 11% | |
| Total Carbs | 7.75g | 7% | |
| Sugars | 2.5g | 27% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 2.31g | 13% | |
| Vitamin C | 3.3mg | 15% | |
| Iron | 0.3mg | 4% | |
| Calcium | 59.7mg | 16% | |
* 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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