America's Best Baked Potato Soup

Lisa over at Stop and Smell the Chocolates is having a Simmering Soup Week and it is loaded with wonderful soup recipes. Here is my contribution!

I have made this recipe a couple of times and it is absolutely DELICIOUS! The only thing I do differently is I omit the hot sauce - don't worry, it will still have some kick! I wish I had a picture, but the next time I make this soup I will take pictures and update this post.

America's Best Baked Potato Soup 1997

Recipe By : America's Best Recipes 1997

Serving Size : 12

Ingredients

5 Medium baking potatoes

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 Teaspoons garlic -- minced

1 1/2 Teaspoons dried basil

1 Teaspoon salt

1 Teaspoon coarsely ground pepper

1/2 Teaspoon hot sauce

1 3/4 Cups shredded cheddar cheese -- divided

1 Cup green onions, sliced -- divided

1/4 Cup fresh parsley -- chopped

Cooking Instructions

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 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Again freeze at this point.

Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.