Becca's Baked Potatoe Soup

10 medium baking potatoes
16 slices of bacon
1 medium red onion diced
1 1/4 cups flour
12 cups chicken broth
4 cups half and half
1/2 cup fresh parsley chopped
3 garlic cloves minced
3 tsp dried basil
2 tsp salt
2 tsp black pepper
2 tsp hot sauce
3 cups shredded colby jack cheese
1 cup green onions

This is based on a double batch. I always freeze the left overs for later since it takes so long to make.

Wash potatoes and prick several times with a fork. Bake at 400 degrees for 1 hour or until done. Let cool. Peel potatoes and cut into cubes. Throw away the skins. In a large stock pot pour in all the chicken broth and turn on Medium heat turn down if it begins to boil. Cook bacon until crisp and remove from pan and crumble but save the drippings.Cook onion in bacon drippings stirring contantly until tender. Add flour to onion mixture stirring well. Cook 1 minute stirring constantly. Gradually add onion mixture to chicken broth. Use wisk to break up lumps. Cook over medium heat stirring constantly until mixture is thick and bubbly. Stir in potatoes, half and half, bacon crumbles and the rest of the ingredients. Bring to a simmer and cook uncovered for 10 minutes stirring occasionally (DO NOT BOIL). Stir in cheese and green onions. Cook until cheese is completely melted stirring often.

Serving Size: makes 24 1 and 1/2 cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user RSPOON.