Soup, Cheese W/bacon Lc-3.8/sdairy- cheese, meat- pork- bacon 2 cup cream, heavy 1 cup water 2 cup Cheddar cheese; shredded 4 strip bacon; crumbled 1 dash salt and pepper; to taste Over low heat, in non-stick pan, heat cream and water until it starts to thicken. Add shredded cheese and crumbled bacon, stirring constantly, until melted and smooth. Add salt and pepper to taste. NYC Nutrition Analysis (per serving or yield unit): water=130 g; calories=596.4; protein=21.4 g; total fat=55.78 g; carbohydrate=3.93 g; dietary fiber=0.16 g; ash=3.57 g; calcium=622.2 mg; phosphorus=457.3 mg; iron=0.64 mg; sodium=547.8 mg; potassium=170.7 mg; magnesium=29.59 mg; zinc=2.66 mg; copper=0.04 mg; manganese=0.02 mg; vitamin A=2103 IU; vitamin E=0.84 mg ATE; thiamin=0.05 mg; riboflavin=0.39 mg; niacin=0.19 mg; pantothenic acid=0.57 mg; vitamin B6=0.09 mg; folate=19.51 ug; vitamin B12=0.8 ug; vitamin C=3.27 mg; saturated fat=35.07 g; monounsaturated fat=15.96 g; polyunsaturated fat=1.86 g; cholesterol=192.4 mg; selenium=11.42 ug; refuse=0.61%; %cal as carb:prot:fat=3:14:83; WW Pts=16.54; (complete analysis) |
