baked potato soup

6 large baking potatoes (~ 7 cups scooped potato & I like to include the chopped peel from two potatoes)
8 slices bacon (I use 16 oz, but trim fat, so use about 8 oz/8 full slices)
1 large sweet onion chopped (~1 1/2 cups)
2/3 cup all-purpose flour
6 cups chicken broth
2 cups half-and-half
* ¼ cup fresh parsley -- chopped
* 1 teaspoon garlic -- minced
* 1 ½ teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon coarsely ground pepper
* 1/2 teaspoon hot sauce
1 ¾ cup shredded cheddar cheese, divided
1 cup green onions, sliced, divided
¼ cup fresh parsley, chopped

1. Wash potatoes; prick several times with a fork. Bake at 400ºF for 1 hour or until done; let cool. Peel potatoes, and slice crosswise.
2. Cook bacon in a large stock pot until crisp; remove bacon, reserving enough drippings to cover the bottom of the skillet. Crumble bacon, and set aside.
3. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly.
4. 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).
5. Stir in 1 cup cheese and ¼ cup green onions. Cook until cheese melts, stirring often.
6. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining ¾ cup cheese, ¾ cup green onions, and parsley.

● Serves 8+ ● Total time: 2 hr. ● Difficulty: Moderate
source: CD Kitchen