Wednesday Recipe: Baked Potato Soup

The kids really love this. Sometimes I add corn to it. Bailey has been known to eat several bowls of it at one sitting!!!

America's Best Baked Potato Soup
Serving Size : 12
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 (can use skim milk with 1/2 cup powdered milk added)
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

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. Some people do not like potato soup once it has been frozen... WE do...

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.