In pot cook bacon over medium high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve. To fat in pot add onion, salt and pepper; cook, stirring occasionally, until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom. Reduce heat to medium; stir in milk, dry potato mix and bacon. Simmer 5 minutes; remove from heat. Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.
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