Rated 5 stars by 1 users
12 slices bacon, diced
1 yellow onion, diced
2 celery stalks, diced
2 carrots, diced
2 1/2 pounds russet potatoes, peeled and diced
2 tablespoons flour
5 cups vegetable broth
1 cup Alfredo Extraordinaire
8 ounces sour cream
1/4 cup chopped chives
1/2 cup shredded cheddar cheese
Heat a large nonstick pot over medium heat. Add bacon and cook until crispy, about 10-15 minutes. Use a slotted spoon to remove cooked bacon; transfer to a paper-towel lined plate.
Add onion, celery, carrots, and potatoes to the pot and cook for 5-7 minutes.
Add flour and cook for an additional 2 minutes.
Add vegetable broth and Alfredo Extraordinaire to the pot and bring to a simmer. Cook for 10-15 minutes or until the vegetables are tender.
Mash the mixture with a potato masher until potatoes thicken the soup. Remove soup from heat and stir in sour cream.
Serve with crispy bacon, chives, and cheddar cheese.
Calories 430, Fat 19 grams, Saturated Fat 9 grams, Carbs 49 grams, Fiber 5 grams, Sugar 8 grams, Protein 16 grams, Cholesterol 60 milligrams, Sodium 640 milligrams
Comments will be approved before showing up.
Be the first to know about upcoming sales and promos. Get a 10% discount coupon when you subscribe!
Get a sneak peek on upcoming promos and new customers will receive a coupon for 10% off their first order!