In 5-quart dutch oven (or similar soup pot) fry bacon until crisp. Add onion and saute a few minutes until softened (do not brown). Pour off fat. Add potatoes and water. Bring to a boil, cover and reduce heat to simmer ten to fifteen minutes until potatoes are tender. Stir in soup and sour cream. Gradually add milk. Add salt, pepper and parsley. Heat to serving temperature (Do not boil).
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 866 (86%)|
|Amt Per Serving||% DV|
|Total Fat 96.2g||128 %|
|Saturated Fat 50.6g||253 %|
|Monounsaturated Fat 31.2g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 215.9mg||66 %|
|Sodium 1083mg||37 %|
|Potassium 634.4mg||17 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 24.4g|
|Protein 12.4g||18 %|
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Calories per serving: 1011
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