Bariatric Lynn's Potato Soup with Chicken, Bacon & Veggies

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Bariatric Lynn's Potato Soup with Chicken, Bacon & Veggies calories by ingredient


Introduction

I wanted a soup that would be creamy but low in fat as a side dish to a meal I was serving but I also wanted it to have some protein in it to add to the meal so I came up with these recipe. I wanted a soup that would be creamy but low in fat as a side dish to a meal I was serving but I also wanted it to have some protein in it to add to the meal so I came up with these recipe.
Number of Servings: 16

Ingredients

    32 oz Chicken Broth, Fat Free & Lower Sodium
    24 oz. potatoes, cut into 1-inch chunks
    1 strip of bacon, pre-cooked if available, cut into 1/4 inch pieces
    1 small onion, chopped
    1 clove garlic, finely chopped or put through a press
    1 Tablespoon olive oil
    1 cup grated carrots
    1 cup Fat Free Half and Half
    6 ounces TYSON® Chicken Breast Strips, Grilled (Fully Cooked), cut each piece into hearty chunks.

Directions

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.