Baked Potato Soup

6 slices bacon, slivered
1 cup chopped onion
2/3 cup all purpose flour
6 cups chicken broth
4 cups diced baked potato
2 cups milk
¼ cup chopped fresh parsley
2 tsp dried basil, crushed
2 tsp salt
1 tsp minced fresh garlic
½ tsp black pepper
1 cup shredded cheddar cheese
½ cup sliced green onion

In a 4- to 6- quart Dutch oven cook bacon and onion until bacon is crisp. Remove with a slotted spoon; set aside. Reserve 2 Tbsp of drippings. Use a whisk to stir flour into reserved drippings. Cook for 2-3 minutes, whisking constantly. Gradually add chicken broth, whisking to prevent lumps. Cook and whisk until mixture thickens. Add potato, milk, basil, salt, garlic, and pepper. Simmer for 5 minutes, stirring often.

Add the cheese, parsley, and green onion, stirring until cheese melts and soup is heated through.