Recipe Details
Ingredients
-
2tablespoonsbutter
-
¾cupfinely chopped onion
-
2cupspeeled and diced potatoes
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1 ½cupswater
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½teaspoondried dill weed (Optional)
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½teaspoonsalt
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¼teaspoonground black pepper
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1 ¾cupsmilk
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3tablespoonsreal bacon bits
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1tablespoondried parsley, or to taste
Cooking Directions
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Melt butter in a large saucepan over medium heat; cook and stir onion in hot butter until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
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Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.
Britt
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories393 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 11g |
54% |
| Cholesterol 55mg |
18% |
| Sodium 1102mg |
48% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 5g |
17% |
| Total Sugars 14g |
|
| Protein 16g |
31% |
| Vitamin C 37mg |
41% |
| Calcium 307mg |
24% |
| Iron 2mg |
13% |
| Potassium 1104mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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