Potato soup

Ingredients

5 Medium baking potatoes
8 Slices bacon
1 C. sweet onions -- chopped
2/3 C. all-purpose flour
6 C. chicken broth
2 C. half and half
1/4 C. fresh parsley -- chopped
1 1/2 tsp. garlic -- minced
1 1/2 tsp. dried basil
1 tsp. salt
1 tsp. coarsely ground pepper
1/2 tsp. hot sauce
1 3/4 C. shredded cheddar cheese -- divided
1 C. green onions, sliced -- divided
1/4 C. fresh parsley -- chopped
Directions

Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 C. cheese and 1/4 C. green onions. Cook until cheese melts, stirring often. Serving Size: 12.
Recipe By : America's Best Recipes 1997
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