Bariatric Lynn's Potato Soup with Chicken, Bacon & Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
32 oz Chicken Broth, Fat Free & Lower Sodium24 oz. potatoes, cut into 1-inch chunks1 strip of bacon, pre-cooked if available, cut into 1/4 inch pieces1 small onion, chopped1 clove garlic, finely chopped or put through a press1 Tablespoon olive oil1 cup grated carrots1 cup Fat Free Half and Half6 ounces TYSON® Chicken Breast Strips, Grilled (Fully Cooked), cut each piece into hearty chunks.
Boil potatoes in chicken broth just until soft. Put half in a blender or food processor and puree and return to pan. I like to use the Hormel® Ready Strip bacon that is pre-cooked. If you want to use regular bacon then broil it until crispy but not burned.. Put olive oil in a small skillet and saute onion and garlic until they are soft. Add carrots and cook 2-3 minutes to soften the carrots just a little. Add bacon and return all to pan with potatoes. Heat over medium-heat until potaoes begin to thicken the mixture. Cook to desires thickness. Add chicken. Just before serving, add the fat free half and half and heat just until warm throughout. Do not boil. Makes 16, 1/2 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user LAPBAND2008.
Number of Servings: 16
Recipe submitted by SparkPeople user LAPBAND2008.
Nutritional Info Amount Per Serving
- Calories: 73.4
- Total Fat: 1.2 g
- Cholesterol: 7.2 mg
- Sodium: 187.2 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.8 g
- Protein: 3.4 g
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