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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stockpot fry bacon until crisp and the fat is rendered, about 5 to 7 minutes. Remove cooked bacon to paper towel lined plate and let cool. | 2. Add onion, leeks and cabbage to the pan with the bacon fat. Stir to coat with bacon fat. Cook over medium heat, stirring occasionally until the vegetables are tender, about 10 minutes. Add garlic and cook for 30 seconds. Stir in flour and cook for about 1 minute. | 3. Add wine, scraping up any browned bits, and simmer 2 minutes until mixture begins to thicken. Add potatoes and chicken stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are tender. | 4. Remove from heat and stir in the heavy cream. Crumble cooled bacon and add to soup. Season with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	3	slices	cut	350.28	1.0752	10.6008	33.3396
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
leek	1	halved	sliced rinsed	-	-	-	-
green cabbage	4	cups	chopped	-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
white wine	1/2	cup		-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
red potato	12	ounces	cubed	238.1357	54.0908	6.4297	0.4763
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.