This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 slices bacon, chopped
2 stalks celery, chopped
1 large onion, chopped
1 large carrot, chopped
2 cups 25%-less-sodium chicken broth
1 large red potato (275 g), chopped
1/2 cup Philadelphia Cream Cheese Product
2 cups milk
1 pkg. (400 g) frozen cod fillets, thawed, drained and cut into 2-inch pieces
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How do I make it ?
Cook bacon in large saucepan until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.
Add next 3 ingredients to drippings in pan; cook on medium heat 12 to 14 min. or until vegetables are crisp-tender, stirring occasionally. Add broth and potatoes; stir. Bring to boil; cover. Simmer 10 to 12 min. or until potatoes are tender.
Add cream cheese product; cook, uncovered, 2 to 3 min. or until melted, stirring frequently. Add milk, fish and bacon; stir. Bring to boil, stirring frequently. Cook 3 to 4 min. or until fish flakes easily with fork.
Kraft Kitchen Tips!
Serve with Premium Plus Salted Crackers.
Add a few dashes hot pepper sauce to the soup along with the milk, bacon and fish. Garnish with chopped fresh parsley just before serving.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 5 g
Cholesterol 35 mg
Sodium 550 mg
Carbohydrate 22 g
Fibre 2 g
Sugars 7 g
Protein 12 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.