1. Remove skins from baked potatoes. Coursely mash potatoes.
2. Cook bacon; crumble. Discard all but 1/2 teasponn drippings in pan.
3. Chop celery. Thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
4. Stir in sour cream and reserved bacon. Shred 2 tablespoons cheese over each serving
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|Serving Size: 1 Serving (509g)|
|Recipe Makes: 4|
|Calories from Fat: 157 (41%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 44mg||14 %|
|Sodium 590.5mg||20 %|
|Potassium 1299.9mg||34 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 38g|
|Protein 13.9g||20 %|
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Calories per serving: 385
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