Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
     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

Preparation:

1. 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. 2. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. 3. 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. 4. 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.