Baked Potato Soup from Brittany:
1 cup diced yellow onions
1/3 cup flour
6 cups hot chicken broth
4 cups diced, peeled baked potatoes (6 potatoes)
2 cups heavy cream
1/4 cup chopped parsley (or 1-2 T dried parsley)
1 tsp granulated garlic
1 1/2 tsp dried basil
1 1/2 tsp salt
1 tsp black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions
Chop bacon; reserve. Cook onions 3 Tbsp melted butter over medium-high heat until transparent, about 3 minutes. Add flour stirring to prevent lumps: cook for 3-5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, and pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions; heat until cheese melts smoothly. Garnish each serving as desired.
Additional chopped bacon, grated cheese and chopped parsley for garnish (optional).