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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Empty cans of chicken broth in pot. | 2. Add cubed potatoes and bring to a boil. | 3. While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth. | 4. Crumble bacon and add to broth. | 5. Add diced ham to broth (optional). | 6. In a sauce pan melt butter and add diced onion, celery and carrots. | 7. Pan fry until soft. | 8. When potatoes are done add the celery, carrot and onion mixture with butter to broth. | 9. Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream. | 10. Be careful not to have soup at a heavy boil or cream will curdle. | 11. Add enough cream to make soup look creamy throughout. | 12. Add cheese (optional). | 13. Mix corn starch with very cold water and add to soup. | 14. Continue medium boil until soup thickens. | 15. If it isn't thick enough repeat corn starch and add slowly. | 16. Remove from heat and enjoy. | 17. Soup will thicken when it gets cold. | 18. Can add milk or water to thin out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
potato	6		cubed	-	-	-	-
celery	4	stalks	diced	40.96	7.6032	1.7664	0.4352
carrot	4		diced	100.04	23.3752	2.2692	0.5856
ham	1/2	cup	cubed	-	-	-	-
bacon	1/4		smoked	-	-	-	-
spanish onion	1		diced	-	-	-	-
heavy cream	1	quart		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
cornstarch	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
cheddar cheese	12	ounces		598.7413	36.4348	45.62	30.2092
broccoli	2	heads	chopped	-	-	-	-

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