Heather's Baked Potato Soup

America's Best Baked Potato Soup - Heather S.

• 5 medium baking potatos
• 8 slices bacon
• 1 cup sweet onions - chopped
• 2/3 cup all purpose flour
• 6 cups chicken broth
• 2 cups half and half
• 1/4 cup 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 cup shredded cheese - divided
• 1 cup green onions, sliced - divided
• 1/4 cup fresh parsely

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 dripping, stirring constantly, until tender, add flour, stirring well.  Cook 1 minute, stirring constantly.

Gradually add chicken broth, cook over medium hear, 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 cup cheese and 1/4 cup green onions.  Cook until cheese melts, stirring often.  Ladle soup into individual bowls.  Top evenly with crumbled bacon.  Sprinkle evenly with remaining 3/4 cups cheese, 3/4 green onions and parsley.