Lunch

Soup, Potato with Cheese and Bacon, 242 cal/cup is for Lunch.

Soup, Potato with Cheese and Bacon, 242 cal/cup takes 20 minutes to prepare.

Soup, Potato with Cheese and Bacon, 242 cal/cup takes 30 minutes to cook.

Soup, Potato with Cheese and Bacon, 242 cal/cup makes 6 servings.

The ingredients for Soup, Potato with Cheese and Bacon, 242 cal/cup are:

8 slices of regular sliced bacon Oscar Mayer Lower Sodium
1-1/2 tsp Olive Oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups salt free homemade chicken broth (or no salt added purchased chicken broth)
4 cups cubed potatoes (1/4 to 1/2 inch)
1/8 tsp cayenne pepper (to taste)
1/2 cup shredded low fat cheddar cheese
2 cups swiss chard, washed, ribs removed, and torn

Here is how you make Soup, Potato with Cheese and Bacon, 242 cal/cup:

1) Cook bacon until crisp in a fry pan. Remove and drain. Discard bacon grease. Chop bacon when cool. 2) Meanwhile, chop onions, carrots, and celery.3) In a soup pot, add the olive oil, onions, carrots, and celery and cook until the onions are translucent, not browned (about 10 minutes).4) Meanwhile peel and chop potatoes.5) Stir in chicken broth, potatoes, and Cayenne, bring to a boil, reduce heat, and simmer covered until potatoes are tender about 20 minutes or so.6) Stir in bacon. Add Swiss chard and and stir until wilted. Lastly, stir in cheese heating until it just melts. Serve immediately.

The nutritional information for Soup, Potato with Cheese and Bacon, 242 cal/cup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 241.5

• Total Fat: 8.2 g
• Cholesterol: 146.7 mg
• Sodium: 308.0 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 3.9 g
• Protein: 11.6 g