Ingredients:

• 5 medium potato
• 8 slices thick bacon
• 1 cup onion -- chopped
• 2/3 cup flour
• 6 cups chicken broth
• 2 cups half and half
• ¼ cup chopped parsley
• 1 ½ tsp. minced garlic
• 1 ½ tsp. dried basil
• salt and pepper to taste
• ½ tsp. hot sauce
• 1 ¾ cups shredded cheddar cheese -- divided
• 1 cup green onions, sliced and divided
• ¼ cup chopped parsley

• Bake washed potatoes at 400 degrees for about an hour or until done. (Microwave baking is fine)
• When potatoes are done, let them cool then peel and cut in slices (crosswise)
• Cook bacon in skillet until crisp. Crumble.
• Cook onion in drippings from bacon, stirring often.
• Add flour and continue to cook and stir for 1 more minute.
• Gradually add chicken broth.
• Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Stir in potato, half-and-half, parsley, garlic, basil, hot sauce, salt and pepper.
• Simmer uncovered for 10 minutes. Do not boil once cream has been added.
• Stir in 1 cup cheese and 1/4 cup green onions and continue to simmer until cheese melts.
• Ladle soup into individual soup bowls.
• Top evenly with crumbled bacon, remaining cheese, remaining green onions, and parsley.