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Ingredients
- 1 1/2 lbs. baby red potatoes, quartered
- 2 or 3 celery, diced
- 2 C. water ( I use the Potato water )
- 1 C. milk
- 1 C. half & half
- 1/2 tsp. salt & pepper
- 1/3 C. flour
- 2 Tbl. parsley
- 1/2 Lb. raw bacon, diced
- 2 Tlb. chicken base
- 1 stick margarine
- 1/2 C. whipping cream
- 1 C. cubbed cooked ham
Directions
- Boil potatoes for 10 minutes: Drain ( save 2 C. water ) and set potatoes aside. In a large , heavy pot saute' bacon and celery over medium heat until celery is tender. Drain bacon grease. Add milk, half & half, water, chicken base, salt and pepper. Heat over medium high heat until hot, not boiling. In a saucepan melt margarine and add flour: mix well and allow to bubble, stirring for 1 minute. While stirring soup, sitr in flour mixture slowly: continue stirring until thick and creamy. Stir in Parsley, potatoes, cream and ham. Garnish with some shredded cheese and bacon bits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 545g | |
| Recipe makes 4 servings | |
| Calories 790 | |
| Calories from Fat 563 | 71% |
| Total Fat 63.22g | 79% |
| Saturated Fat 21.8g | 87% |
| Trans Fat 4.21g | |
| Cholesterol 88mg | 29% |
| Sodium 1118mg | 47% |
| Potassium 1153mg | 33% |
| Total Carbs 42.12g | 11% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.47g | 4% |
| Protein 15.18g | 24% |
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