1. In a large Dutch oven or soup kettle, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
2. Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.
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|Serving Size: 1 Serving (1925g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1562 (74%)|
|Amt Per Serving||% DV|
|Total Fat 173.5g||231 %|
|Saturated Fat 77.1g||385 %|
|Monounsaturated Fat 63.9g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 349.6mg||108 %|
|Sodium 2665.5mg||92 %|
|Potassium 1855.3mg||49 %|
|Total Carbohydrate 79.4g||23 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 75.6g|
|Protein 56.8g||81 %|
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Calories per serving: 2101
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