Directions:
- Cut bacon into 1/2 inch pieces; cook in a large saucepan until crisp. Reserve bacon and 2 tablespoons of fat.
- Sauté onion in fat until translucent; add potato, chicken stock and bouillon. Bring to a boil and reduce heat, simmering until thick. Add flour to cream and mix thoroughly, then add to chicken stock mixture. Add bacon salt and pepper, and heat to serving temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.14 Kcal (1730 kJ) | ||
| Calories from fat | 231.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.72g | 40% | |
|---|---|---|---|
| Cholesterol | 66.04mg | 22% | |
| Sodium | 1028.88mg | 43% | |
| Potassium | 563.47mg | 12% | |
| Total Carbs | 31.51g | 11% | |
| Sugars | 7.36g | 29% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 16.08g | 32% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.2mg | 6% | |
| Calcium | 67.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 119.4 Kcal (500 kJ) | ||
| Calories from fat | 66.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 40% | |
|---|---|---|---|
| Cholesterol | 19.09mg | 22% | |
| Sodium | 297.36mg | 43% | |
| Potassium | 162.85mg | 12% | |
| Total Carbs | 9.11g | 11% | |
| Sugars | 2.13g | 29% | |
| Dietary Fiber | 1.07g | 15% | |
| Protein | 4.65g | 32% | |
| Vitamin C | 1.9mg | 11% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.3mg | 6% | |
| Calcium | 19.5mg | 7% | |
* 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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