Creamy Potato Soup
1. Place sliced potatoes in pot and completely cover with water. Cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
2. Meanwhile, saute bacon in oven until crispy then transfer to a plate, reserving 1 Tbsp of bacon grease.
3. Saute 4 Tbsp butter and chopped onions until tender. Add garlic and cook for another minute.
4. Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
5. Add drained potatoes
6. Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half of the cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1278g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2480 | ||
Calories from Fat: 1552 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 172.4g | 230 % | |
Saturated Fat 61.1g | 305 % | |
Monounsaturated Fat 67.6g | ||
Polyunsanturated Fat 28.9g | ||
Cholesterol 706.3mg | 217 % | |
Sodium 1382.1mg | 48 % | |
Potassium 2766mg | 73 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 51.6g | ||
Protein 167.8g | 240 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2480
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