Loaded Baked Potato Soup

Soup:

6 slices bacon
1 cup chopped onion
2/3 cup unbleached all-purpose flour
6 cups chicken bone stock (get recipe here)
4 cups diced baked potato
2 cups whole cream-top milk
1/4 cup chopped fresh parsley
2 teaspoons dried basil, crushed
2 teaspoons real salt
1 teaspoon minced fresh garlic
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup slice green onion

Optional Garnishes:

Bottled hot pepper sauce
Crispy-cooked bacon
Shredded cheddar cheese
Sour cream
Italian parsley

Directions: In a 4 to 6 quart Dutch oven or soup pot, cook bacon over medium-high heat till done. Remove bacon and saute onion in bacon drippings. Remove onion. Using a wire whisk, stir flour into bacon drippings. Cook for 2 to 3 minutes, whisking constantly. Gradually add chicken stock, whisking to prevent lumps. Cook and whisk until mixture thickens. Add potato, milk, parsley, basil, salt, garlic and black pepper to Dutch oven. Simmer for 5 minutes, stirring often. Add the 1 cup cheese and the green onion to Dutch oven, stirring until cheese melts and soup is heated through. Season to taste with hot pepper sauce. Top with optional garnishes.