Ingredients
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2 tablespoons butter
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¾ cup finely chopped onion
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2 cups peeled and diced potatoes
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1 ½ cups water
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½ teaspoon dried dill weed (Optional)
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 ¾ cups milk
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3 tablespoons real bacon bits
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1 tablespoon dried parsley, or to taste
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 (per serving)
393 | Calories |
18g | Fat |
43g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 393 | |
% 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.