Ingredients
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8 unpeeled potatoes, cubed
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1 onion, chopped
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2 stalks celery, diced
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6 cubes chicken bouillon
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1 pint half-and-half cream
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1 pound bacon - cooked and crumbled
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1 (10.5 ounce) can condensed cream of mushroom soup
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2 cups shredded Cheddar cheese
Directions
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Gather the ingredients.
Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
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Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
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Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
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Serve and enjoy!
Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
Nutrition Facts (per serving)
557 | Calories |
31g | Fat |
42g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 557 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 14g | 69% |
Cholesterol 87mg | 29% |
Sodium 1475mg | 64% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 28g | 56% |
Vitamin C 16mg | 18% |
Calcium 291mg | 22% |
Iron 2mg | 13% |
Potassium 1245mg | 26% |
* 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.