Baked Potato Soup

8 slices bacon
1 cup diced yellow onion
2/3 cup all-purpose flour
6 cups hot chicken broth
4 or 5 cups, peeled and sliced baked potatoes (5 medium-large)
2 cups half-and-half
1/4 cup chopped fresh parsley
1 1/2 teaspoons minced garlic
1 1/2 teaspoons dried basil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon Tabasco
1 cup grated Cheddar cheese
1/4 cup sliced green onions (include green tops)
Garnishes: cooked, crumbled bacon; grated Cheddar cheese; chopped fresh parsley 


In Dutch oven, cook bacon until crisp; remove bacon, reserve drippings. Crumble bacon and set aside. 
Cook onion in reserved drippings over medium-high heat about 3 minutes or until transparent. 
Add flour, whisking until smooth or until mixture just begins to turn golden. Add chicken broth gradually, whisking until liquid thickens. 
Add potatoes and next 7 ingredients. Reduce heat and simmer 10 minutes. (Do not allow soup to boil.) 
Add grated cheese and scallions. heat until cheese melts completely. 
Garnish each serving with bacon, Cheddar cheese and parsley. 


Serves 8