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Loaded Bacon-Potato Soup With Cheddar and Chives
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Serves 6| Hands-On Time: 40m| Total Time: 1hr 00m Ingredients | |
4 slices | bacon, chopped, (about 4 ounces) |
1 small | onion, chopped |
2 cloves | garlic, chopped |
4 | russet potatoes, peeled and cut into 3/4-inch cubes (about 2 1/2 pounds total) |
3 cups | low-sodium chicken broth |
3 cups | whole milk |
kosher salt | |
black pepper | |
4 ounces | Cheddar, grated, (about 1 cup) |
2 tablespoons | chopped fresh chives |
Directions Cook the bacon in a large pot or Dutch oven over medium heat until crisp, stirring occasionally, 12 to 14 minutes. Transfer to a plate. Pour out all but 2 tablespoons of the fat from the pot; reserve the pot. Add the onion and garlic to the reserved pot. Cook, stirring frequently, until softened, 6 to 8 minutes. Add the potatoes, broth, milk, 1 teaspoon salt, and ΒΌ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very soft (almost falling apart) and the soup is slightly thickened, 30 to 40 minutes. Serve warm topped with the Cheddar, chives, and reserved bacon. Nutritional Information Per Serving Calories 413 | |
18g | Fat |
Sat Fat 9g Cholesterol 45mg Sodium 717mg Protein 17g Carbohydrate 48g | |
8g | Sugar |
Fiber 4g
Iron 1mg
Calcium 297mg
Quick Tip
Stir in frozen peas or spinach just before serving to add a serving of greens to dinner.
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