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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: America's Best Recipes 1997
Servings: 12
5 medium baking potatoes
8 slices bacon
1 cup sweet onions, chopped
⅔ cup all-purpose flour
6 cups chicken broth
2 cups half and half
¼ cup fresh parsley, chopped
1 ½ teaspoons garlic, minced
1 ½ teaspoons dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
½ teaspoon hot sauce
1 ¾ cups shredded cheddar cheese, divided
1 cup green onions, sliced, divided
¼ cup fresh parsley, chopped
Wash potatoes; prick several times with a fork. Bake at 400°F 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 ¼ cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining ¾ cup cheese, ¾ cup green onions, and parsley.