Pierce potatoes with a fork. Microwave on high for 13 minutes or until tender. Cut potatoes in half; cool slightly. While potatoes cook heat a large saucepan over med-high heat. Add olive oil to pan, swirl to coat. Add onion; saute 3 minutes, stirring frequentlyu. Add broth to pan. Combine flour and 1/2 cup milk in small bowl, stir until smooth; add flour mixture to pan with remaining 1.5 cups of milk. Bring soup to a bowl stirring frequently. Cook 1 minute. Remove soup from heat; stir in sour cream, salt, and pepper.
Microwave bacon or fry until crisp.
Discard potato skins. Coarsel mash into soup. Top with cheese, green onions, and bacon.
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|Serving Size: 1 Serving (624g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 167 (31%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 40.7mg||13 %|
|Sodium 921.4mg||32 %|
|Potassium 1846.8mg||49 %|
|Total Carbohydrate 77.4g||23 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 68.9g|
|Protein 18.1g||26 %|
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Calories per serving: 543
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