Preheat oven to 350 F. Finely chop bacon, then fry until well done. Reserve 3 tablespoons fat. Drain fried bacon on paper towels. Set aside. Wash and dry potatoes well. Bake for 1 1/4 hours or until soft. Allow to cool to room temperature. Refrigerate at least 1 hour, uncovered and uncrowded. Remove skins and coarsely chop. Let half-and-half reach room temperature. Place 1 1/2 cups chopped potatoes (well packed) into blender or food processor. Blend or mash with a little water to make a smooth paste. In large heavy pot over medium-low heat, melt butter, add bacon fat and onions. Cook until onions are soft, about 10 minutes. In separate pan, heat chicken broth to boiling. While stirring with a wooden spoon, gradually mix flour into onion mixture. Continue stirring and cook for 3 minutes. Do not brown. While stirring, slowly add boiling broth to onion mixture. Now add potato puree and mix well. Lower heat to simmer and cook 30 minutes uncovered. Stir every 5 minutes to keep from scorching. Add half-and-half, parsley, thyme, hot pepper sauce, salt, pepper and chopped potatoes. Cover and simmer another 30 minutes. Stir every 5 minutes to keep from scorching. If soup is too thick, add a little warm milk. Add 1/3 cup of the crisp bacon. Garnish with Cheddar cheese, chives or green onion and remaining bacon. Makes 10 servings. Per serving: Cal 577 (53% fat) Fat 35 g (19 g sat) Fiber 5 g Chol 90 mg Sodium 1,045 mg Carbs 54 g Calcium 131 Mg Posted to MM-Recipes Digest by "Karsten Junge"
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|Serving Size: 1 Serving (594g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3020 (95%)|
|Amt Per Serving||% DV|
|Total Fat 335.5g||447 %|
|Saturated Fat 166.9g||835 %|
|Monounsaturated Fat 115.1g|
|Polyunsanturated Fat 23.9g|
|Cholesterol 716.1mg||220 %|
|Sodium 4011.2mg||138 %|
|Potassium 880.6mg||23 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.3g|
|Protein 41.8g||60 %|
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Calories per serving: 3176
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