Cook bacon until crisp. Remove bacon to paper towel to drain and pour bacon drippings into cup. Put 2 tablespoons of bacon drippings back into the pan along with the butter, chopped onion and green onion. Cook, stirring until vegetables are tender. Stir in the flour until well blended, then add chicken broth. Cover and continue cooking, stirring frequently until the mixture is thickened. Stir in half & half, sour cream, add some of the bacon, salt, pepper and cheese. Stirring frequently until cheese is melted. Add potatoes and stir constantly until hot. Serve soup garnished with bacon, green onions and cheese, if desired.
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|Serving Size: 1 Serving (1395g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2396 (72%)|
|Amt Per Serving||% DV|
|Total Fat 266.2g||355 %|
|Saturated Fat 115.1g||575 %|
|Monounsaturated Fat 93.7g|
|Polyunsanturated Fat 35.8g|
|Cholesterol 1017.5mg||313 %|
|Sodium 2042.5mg||70 %|
|Potassium 2851mg||75 %|
|Total Carbohydrate 44g||13 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 39.4g|
|Protein 188.2g||269 %|
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Calories per serving: 3347
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