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Ingredients
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8 slices bacon
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1 cup chopped onion
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4 cups cubed potatoes
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2 (10.75 ounce) cans condensed cream of chicken soup
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2 ½ cups milk
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salt to taste
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ground black pepper to taste
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1 teaspoon dried dill weed
Directions
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In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
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Brown onions in bacon fat over medium heat.
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Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
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Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.
Nutrition Facts (per serving)
404 | Calories |
25g | Fat |
33g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 404 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 9g | 43% |
Cholesterol 42mg | 14% |
Sodium 1026mg | 45% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 10% |
Total Sugars 7g | |
Protein 13g | 25% |
Vitamin C 23mg | 25% |
Calcium 157mg | 12% |
Iron 2mg | 12% |
Potassium 759mg | 16% |
* 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.