In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion to bacon pan over medium-high until tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper, soup . Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, make sure they are tender then Garnish with cheese, bacon bits, onions or all three. Serve hot!
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|Serving Size: 1 Serving (1795g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 210 (16%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 33mg||10 %|
|Sodium 4502.1mg||155 %|
|Potassium 6364.6mg||167 %|
|Total Carbohydrate 242.9g||71 %|
|Dietary Fiber 23.1g||93 %|
|Sugars, other 219.7g|
|Protein 34.2g||49 %|
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Calories per serving: 1284
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