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Add a photoServings: 8
Ingredients
- 10 med. potatoes, diced
- 1 can cream of celery soup
- 1/2 lg. onion (quartered and thinly sliced)
- 4 to 6 slices bacon (fried and cut up)
- 2 c. warm lowfat milk
- 1/4 stick butter
- White pepper to taste
- Salt to taste
- Thyme (to taste, use only grnd - no flakes)
- Celery salt to taste
- Diced celery (optional)
Directions
- Place diced potatoes in pot; add in only sufficient cool water to cover; cook on low till soft; remove from heat but don't drain. Fry bacon; drain but retain drippings. Saute/fry onion (and celery) in butter; add in cut up bacon, seasonings (and strained bacon drippings for flavor if you like); simmer. (To retain creamy white soup color, don't let mix turn brown or possibly burn). Slightly mash cooked potatoes; add in onion mix; combine lowfat milk with soup then add in to potatoes. Simmer for 1/2 to 1 hour or possibly till soup is mushy and potatoes are soft. Stir often. (Sprinkle with flour if too thin; add in more lowfat milk if too thick). Serve with hard bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 121 | 38% |
| Total Fat 13.52g | 17% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 475mg | 20% |
| Potassium 1032mg | 29% |
| Total Carbs 41.65g | 11% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.69g | 4% |
| Protein 8.85g | 14% |
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