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Nutrition balance score
Unbalanced
Glycemic Index
76
High
Nutrition per serving
Calories4318.4 kcal (216%)
Total Fat303.4 g (433%)
Carbs302.5 g (116%)
Sugars37.2 g (41%)
Protein105.6 g (211%)
Sodium7613.8 mg (381%)
Fiber36.2 g (129%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1onion
large, diced
½ cupcarrots
thinly sliced
1 lbbacon
chopped
2stalks celery
diced
3cloves garlic
minced
8potatoes
peeled and cubed
4 cupschicken broth
or enough to cover potatoes
3 tablespoonsbutter
3 tablespoonsflour
1 cupheavy cream
or half and half
1 teaspoondried tarragon
⅓ cupkale
can use frozen thawed Kale as well, stems remove and chopped fine
salt
to taste
pepper
to taste
salt
to taste
pepper
to taste
Instructions
Step 1
Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
Step 2
In a heavy duty sauce pan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.
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