Combine stock and potatoes in heavy large saucepan. Boil until potatoes are almost tender and still hold their shape, about 10 minutes. Remove from heat.
Saute bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1 tablespoon drippings from skillet.
Melt butter in same skillet over medium-high heat. Add onion and garlic; saute until onion is tender, about 5 minutes. Add flour; stir 2 minutes. Gradually stir in 1 cup cooking liquid from potatoes.
Gently stir onion mixture into potato mixture, being careful not to break up potatoes. Add half and half and simmer until soup is slightly thickened, about 10 minutes. Season with white pepper and salt.
Sprinkle with bacon before serving.
Per Serving (excluding unknown items): 285 Calories; 7g Fat (21.8% calories from fat); 8g Protein; 46g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 2078mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.
Can be made 1 day ahead. Chill. Bring to simmer before serving.
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 134 (35%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 28mg||9 %|
|Sodium 1141.8mg||39 %|
|Potassium 1306.2mg||34 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 44.4g|
|Protein 14.7g||21 %|
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Calories per serving: 379
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