Directions:
- In a 4- to 5-quart pan over high heat, stir bacon frequently until crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard drippings from pan or save for other uses.
- Meanwhile, scrub and peel potatoes. Cut into 1/2-inch chunks.
- In same pan, combine potatoes, rice, onion, 4 cups broth, and thyme. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite, 1 to 1 1/4 hours.
- Add remaining 2 cups broth, sherry, and whipping cream. Bring to a boil over high heat, mashing any potato chunks against the side of the pan with a spoon. Reduce heat and simmer to blend flavors, stirring occasionally, about 10 minutes.
- Ladle soup into bowls. Top equally with cooked bacon. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2346.92 Kcal (9826 kJ) | ||
| Calories from fat | 760.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.52g | 130% | |
|---|---|---|---|
| Cholesterol | 208.03mg | 69% | |
| Sodium | 863.25mg | 36% | |
| Potassium | 3241.3mg | 69% | |
| Total Carbs | 268.61g | 90% | |
| Sugars | 10.94g | 44% | |
| Dietary Fiber | 14.33g | 57% | |
| Protein | 46.04g | 92% | |
| Vitamin C | 50mg | 83% | |
| Iron | 12.5mg | 69% | |
| Calcium | 227.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 183.46 Kcal (768 kJ) | ||
| Calories from fat | 59.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 130% | |
|---|---|---|---|
| Cholesterol | 16.26mg | 69% | |
| Sodium | 67.48mg | 36% | |
| Potassium | 253.37mg | 69% | |
| Total Carbs | 21g | 90% | |
| Sugars | 0.85g | 44% | |
| Dietary Fiber | 1.12g | 57% | |
| Protein | 3.6g | 92% | |
| Vitamin C | 3.9mg | 83% | |
| Iron | 1mg | 69% | |
| Calcium | 17.8mg | 23% | |
* 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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