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America's Best Baked Potato Soup




Source of Recipe


blueribbonrecipes.com






List of Ingredients



• 5 medium baking potatoes
  
• 8 slices bacon
  
• 1 cup chopped sweet onions
  
• 2/3 cup flour
  
• 6 cups chicken broth
  
• 2 cups half-and-half
  
• 1/4 cup fresh parsley, chopped
  
• 1-1/2 tsp. minced garlic
  
• 1-1/2 tsp. dried basil
  
• 1 tsp. salt
  
• 1 tsp. coarsley ground pepper
  
• 1/2 tsp. hot sauce
  
• 1-3/4 cups shredded cheddar cheese, divided
  
• 1 cup green onions, sliced, divided
  
• 1/4 cup chopped fresh parsley
  






Instructions



1. Wash potatoes; prick several times with a fork. Bake at 400 for 1 hour or until done; let cool.
   
2. Peel potatoes, and slice crosswise.
   
3. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
   
4. 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).
   
5. Stir in 1 cup cheese and 1/4 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 3/4 cup cheese, 3/4 cup green onions, and parsley.