Old-Fashioned Potato Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 3 green onions chopped
- 1-1/2 cups milk
- 2 tbsp. flour
- 5 slices oscar mayer bacon, chopped into 1/4-inch-thick st
- 1 cup each chopped carrots celery and yellow onions
- 4 oz. (1/2 of 8-oz pkg.) philadelphia cream cheese, cub
- 3/4 lb. baking potatoes (about 2), peeled, cut into 1/2-i
- 3 cups fat-free reduced-sodium chicken broth
- Carbohydrate 0.7094 g
- Cholesterol 0 mg
- Fat 0.2072 g
- Fiber 0.194999992847443 g
- Protein 0.75015 g
- Saturated Fat 0.0024 g
- Serving Size 1 1 servings, 1 cup each (178g)
- Sodium 465.415 mg
- Sugar 0.514400007152557 g
- Trans Fat 0.197225 g
- Calories 7 calories
[ { "@type": "HowToStep", "text": "Cook and stir bacon in medium saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan. " }, { "@type": "HowToStep", "text": "Add carrots, celery and yellow onions to reserved drippings; cook on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook and stir 1 min. Gradually stir in milk; cook 3 min. or until vegetable mixture is slightly thickened, stirring constantly. Add cream cheese; cook on medium-low heat 2 to 3 min. or until completely melted. " }, { "@type": "HowToStep", "text": "Add potatoes and chicken broth; stir. Bring to boil on medium heat; cover. Simmer on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally. " }, { "@type": "HowToStep", "text": "Serve topped with bacon and green onions." } ]
