Related recipes: Bacon,
Dairy Foods, Easy, Egg-Free,
Fall, Herbs, Low-Fat,
Onions, Potatoes, Poultry,
Soups, Soups/Salads, Winter
This recipe is low in fat but tastes as rich as soups made with
cream.
Preparation facts
Servings: 4
Yield: 6 cups (1.5L)
Ingredients
6 turkey bacon slices
1 cup (180g) onions, chopped
1 lb (455g) potato, thin-skinned, cut into 1/2-inch (1.5cm)
cubes
2 1/2 cups (595mL) chicken broth
3 Tbs (20g) flour
2 1/2 cups (600mL) milk, 1% lowfat
1/4 tsp (2g) salt
1/2 tsp (2g) pepper, freshly ground
1/4 cup (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
Serving Size 1 serving
Calories 332
Calories from Fat 73 (22%)
% Daily Value*
12%Total Fat 8g
16%Saturated
Fat 3.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.2g
10%Cholesterol 30mg
62%Sodium 1483mg
29%Potassium 1012mg
12%Total
Carbohydrate 35g
11%Dietary
Fiber 2.7g
Sugars 2g
Sugar Alcohols 0g
58%Protein 29g