Zutaten für Bacon And Potato Soup Ii
- 2 tablespoons butter
- 2 pounds peeled and cubed potatoes
- teaspoons white pepper
- 6 cups chicken broth
- 4 slices cooked and crumbled bacon
- 1 medium chopped onion
- 1 cup milk
- cups fat free half and half
- tablespoons parsley
- 1 teaspoon black pepper
- 1/2 cup heavy cream
- salt to taste
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Zubereitung von Bacon And Potato Soup Ii
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 medium chopped onion and cook until softened, about 5 minutes.
- Pour in 6 cups of chicken broth, add 2 pounds of peeled and cubed potatoes, and 1 teaspoon of black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender.
- Let the soup cool slightly before proceeding to the next step.
- Carefully puree half of the soup at a time using an immersion blender or a regular blender (in batches).
- Return the pureed soup to the saucepan. Stir in 1 cup of milk, 1/2 cup of heavy cream, and salt to taste.
- Gently reheat the soup, being careful not to boil.
- Serve immediately in bowls, topped with 4 slices of cooked and crumbled bacon.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
15g
Fat
31g
Carbs
9g
