8 slices bacon
1 onion, diced
1/2 c. all-purpose flour
3 (14. 5 oz.) cans chicken broth
1 tsp. dried parsley flakes
2 c. half and half
1 c. grated Cheddar cheese
salt and pepper to taste
Bake potatoes; let cool or set overnight in refrigerator. Peel and
In pan, cook bacon; crumble and set aside. Save drippings.
Cook onion in bacon drippings until tender; stir in flour and cook 1
minute, stirring constantly. Gradually add chicken broth; cook,
stirring constantly until thickened and bubbly. Put in the diced
potatoes, parsley, bacon and half and half. Cook ten minutes. Stir
Optional: Sour cream (1 cup) can be added. Garnish with additional
cheese and bacon.
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