Phosphatidylserine 20% Liquid (MCT) Non-Gmo
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Code: 26000523
Creamy Potato Soup
This recipe is low in fat but tastes as rich as soups made with cream.
Ingredients
- 6 turkey bacon slices
- 180g onions, chopped
- 455g potato, thin-skinned, cut into 1/2-inch 1.5cm cubes
- 595mL chicken broth
- 20g flour
- 600mL milk, 1% lowfat
- 2g salt
- 2g pepper, freshly ground
- 9g parsley sprigs, chopped
Directions
- In a large Dutch oven or soup pot, cook bacon until crisp.
- Remove bacon and drain on paper towels. When cool, chop bacon into small pieces and set aside.
- Add onion to bacon drippings and cook until translucent.
- Add potatoes and broth to pot. Cover and bring to a boil. Simmer until potatoes are tender when pierced with a fork (about 10 minutes).
- In a small bowl or jar, blend flour and milk until smooth. Add to broth and heat until boiling, stirring frequently. Boil one minute then turn off heat.
- Stir in salt, pepper, and parsley.
- Ladle soup into bowls and sprinkle with bacon pieces.
Nutrition Facts
Calories 269
Calories from Fat 60 (22%)
(10%)Total Fat 7g
(12%)Saturated Fat 2g
Poly-Unsaturated Fat 0g
Mono-Unsaturated Fat 1g
(9%)Cholesterol 26mg
(41%)Sodium 976mg
(32%)Potassium 1105mg
Total Carbohydrate 38g
(11%)Dietary Fibre 3g
Sugars 10g
Sugar Alcohols 0g
(30%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2024 TraceGains, Inc. All rights reserved.
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Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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