Soup, Potato with Cheese & Bacon, 242 cal/cup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 slices of regular sliced bacon Oscar Mayer Lower Sodium1-1/2 tsp Olive Oil1/2 cup chopped onion1/2 cup chopped carrots1 stalk celery, chopped4 cups salt free homemade chicken broth (or no salt added purchased chicken broth)4 cups cubed potatoes (1/4 to 1/2 inch)1/8 tsp cayenne pepper (to taste)1/2 cup shredded low fat cheddar cheese2 cups swiss chard, washed, ribs removed, and torn
1) Cook bacon until crisp in a fry pan. Remove and drain. Discard bacon grease. Chop bacon when cool.
2) Meanwhile, chop onions, carrots, and celery.
3) In a soup pot, add the olive oil, onions, carrots, and celery and cook until the onions are translucent, not browned (about 10 minutes).
4) Meanwhile peel and chop potatoes.
5) Stir in chicken broth, potatoes, and Cayenne, bring to a boil, reduce heat, and simmer covered until potatoes are tender about 20 minutes or so.
6) Stir in bacon. Add Swiss chard and and stir until wilted. Lastly, stir in cheese heating until it just melts. Serve immediately.
2) Meanwhile, chop onions, carrots, and celery.
3) In a soup pot, add the olive oil, onions, carrots, and celery and cook until the onions are translucent, not browned (about 10 minutes).
4) Meanwhile peel and chop potatoes.
5) Stir in chicken broth, potatoes, and Cayenne, bring to a boil, reduce heat, and simmer covered until potatoes are tender about 20 minutes or so.
6) Stir in bacon. Add Swiss chard and and stir until wilted. Lastly, stir in cheese heating until it just melts. Serve immediately.
Nutritional Info Amount Per Serving
- Calories: 241.5
- Total Fat: 8.2 g
- Cholesterol: 146.7 mg
- Sodium: 308.0 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 3.9 g
- Protein: 11.6 g
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