Directions:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender.
- Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes.
- Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.95 Kcal (728 kJ) | ||
| Calories from fat | 68.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 12% | |
|---|---|---|---|
| Cholesterol | 13.74mg | 5% | |
| Sodium | 201.29mg | 8% | |
| Potassium | 468.15mg | 10% | |
| Total Carbs | 21.98g | 7% | |
| Sugars | 4.15g | 17% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 5.68g | 11% | |
| Vitamin C | 27mg | 45% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.2mg | 7% | |
| Calcium | 81.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 86.56 Kcal (362 kJ) | ||
| Calories from fat | 34.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 12% | |
|---|---|---|---|
| Cholesterol | 6.84mg | 5% | |
| Sodium | 100.17mg | 8% | |
| Potassium | 232.96mg | 10% | |
| Total Carbs | 10.94g | 7% | |
| Sugars | 2.06g | 17% | |
| Dietary Fiber | 1.59g | 13% | |
| Protein | 2.83g | 11% | |
| Vitamin C | 13.5mg | 45% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.6mg | 7% | |
| Calcium | 40.5mg | 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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