Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 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
- Bacon , chopped
- Butter
- Onion , finely chopped
- 3 cloves garlic , minced
- ¼ cup all-purpose flour
- Chicken broth
- Potatoes , diced
- Milk
- Salt
- Ground black pepper
- Shredded cheddar cheese
- Chives, chopped
Directions
Fry the bacon over medium heat until brown and crispy. If the bacon is lean, add 1 tsp oil when frying. Remove from the heat, and drain on paper towels .
Add butter and chopped onion to the same pan. Cook for 2 minutes over medium heat until aromatic.
Add the minced garlic, and cook for another few minutes until the onion is softened.
Stir in the flour, and cook for a few minutes to remove the raw flavor.
Gradually stir in the chicken broth to avoid lumps. Mix in the diced potatoes and a dash of milk, and simmer until the potatoes are tender.
If desired, you can blend half of the soup with an immersion blender and stir it into the rest of the soup. This will give the soup a creamy, thick consistency.
Season with salt and ground pepper, then mix in the sour cream and half of the crispy bacon. Cover the pan and simmer for 10 minutes.
Mix in the cheddar cheese, and serve hot, garnished with the remaining bacon bits and chopped chives.