Mix together the mayonnaise and sour cream. Set aside.
1/4 cup mayonnaise, 1/4 cup sour cream
In a heavy bottomed pot, saute the bacon over medium heat until browned and lightly crisped. Using tongs, remove the crisped bacon to a waiting plate lined with paper towels to drain. Set aside.
8 slices of bacon
Add the butter to the pot, when melted add the onions. Stir and saute until softened.
2 tbsp butter, 1/2 cups thinly sliced green onion
Add the lettuce to the pot, and cook just until soft- about 60 seconds.
2 1/2 - 3 cups shredded iceberg lettuce
Add the flour, stirring to evenly combine and cook for 60 seconds.
1/2 cup flour
Add the hot broth, tomatoes, red pepper flakes, nutmeg, garlic powder, and onion powder stirring to combine. Bring the soup to a boil, then immediately reduce to a simmer- stirring often.
4 cups hot chicken broth, pinch crushed red pepper flakes, 1/8 tsp ground nutmeg, 1 cup diced tomatoes, 1/4 tsp garlic powder, 1/8 tsp onion powder, salt & freshly cracked black pepper
Stir in the cream.
1 cup heavy cream
Ladle the soup into bowls. Top each bowl with a generous dollop of the mayonnaise mixture, and crispy bacon. Then serve with a slice of toasted bread on the side.
slices of toast