In a large saucepan or stockpot over medium-low heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain, reserving the drippings in the pan. Add the onion, garlic, and olive oil to the pan and cook over medium heat until the onions are fragrant, about 2 minutes. Gradually add the flour, stirring, and cook for about 1 minute. Slowly whisk in the sherry until combined, and then slowly whisk in the fish stock. Add the potatoes and cook over high heat just until tender, 10 to 15 minutes. Whisk in the cream and add the remaining ingredients, except the garnish. Bring to a simmer and cook for 10 minutes. Ladle the soup into soup bowls, garnish with a sprig of basil, and serve hot. Per serving: 499 Calories (kcal); 36g Total Fat; (72% calories from fat); 5g Protein; 25g Carbohydrate; 119mg Cholesterol; 329mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 6|
|Calories from Fat: 387 (56%)|
|Amt Per Serving||% DV|
|Total Fat 43g||57 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 166.3mg||51 %|
|Sodium 632mg||22 %|
|Potassium 1269.5mg||33 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 34.2g|
|Protein 28.1g||40 %|
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Calories per serving: 685
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