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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened. | 2. Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally. | 3. After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half. | 4. Cook for an additional 20 minutes, covered. | 5. Stir frequently. | 6. Serve garnished with grated cheddar cheese and serve with warm French bread. | 7. Season to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	4	lb	peeled cut	1270.0601	288.4851	34.2916	2.5401
celery rib	4		cut	-	-	-	-
purple onion	1		diced	-	-	-	-
bacon	5	slices		583.8	1.7919999999999998	17.668	55.566
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
half	1	pint		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
water	4	quarts		-	-	-	-

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