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Ingredients
  • 2 ½ Pounds Russet Potatoes, About 5 Medium
  • 4 Cups Chicken Broth
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 Tablespoons Butter
  • ½ Cup Sour Cream
  • 4 Ounces Cream Cheese, Softened to room temperature
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Cold Water
  • 6 Slices Bacon, Cooked and Crumbled
  • 1 Bunch Green Onions, Diced
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