Baked Potato Soup

8 slices bacon

1 onion, diced

1/2 cup all-purpose flour

3 (14.5-ounce) cans chicken broth

5 potatoes, baked, peeled and cubed

1 teaspoon dried parsley flakes

1 teaspoon salt

1/2 teaspoon pepper

2 cups half-and-half

4 ounces grated, sharp Cheddar cheese

1 cup sour cream

1. In a Dutch oven over medium heat, cook bacon until crisp; remove and
   crumble, reserving drippings.


2. Cook onion in bacon drippings until ender; stir in flour and cook for 1
   minute, stirring constantly. Gradually add chicken broth; cook, stirring
   constantly until thickened and bubbly. Add cubed potatoes and next 4
   ingredients; cook for 10 minutes.


3. Stir in cheese and sour cream, stirring until cheese melts. Serve
   immediately.

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