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Baked Potato Soup

5 medium baking potatoes
8 slices of bacon
1 cup sweet onions, chopped
2/3 cup 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
1 cup green onions, sliced
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. 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.

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