Photo: Cala
Potato Soup with Bacon and Asparagus
9 ingredients
25 min + 45 min
6 recipes
openrecipes
"This goes great with crusty bread and a nice salad. It also works well with a sandwich. You can add more vegetables if you like, along with some chicken stock. To make it thicker, add a half cup of instant mashed potato flakes."
Estimated Nutrition (whole recipe, rough)
435
Calories
20g
Protein
12g
Fat
67g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 slices of thickly-cut bacon
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 3 pounds russet potatoes, peeled and quartered
- 2 cups low-fat milk
- 1 teaspoon ground black pepper
- 1/4 cup chopped fresh chives (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes