Baked Potato Soup

8 large baking potatoes

3 T. butter

1 large onion - chopped

l/3 C. parsley - chopped

1 T. Italian seasoning

salt and pepper to taste

3 C. chicken broth

3 C. Half and Half

1/3 C. sour cream

1 C. shredded cheddar cheese

1/2 C. bacon crumbles

1/3 C. chopped green onions

Scrub potatoes until skin is almost removed. Bake in 350° F. oven 45 minutes (or until done). Remove and cool. Chop into 1/4" chunks.

In a soup kettle with a heavy bottom, melt butter and saute onion until translucent. Stir in parsley, Italian seasoning, salt and pepper. Add chicken broth and potatoes and simmer 20 minutes uncovered.

Stir in Half and Half and simmer 20 more minutes (stirring to prevent sticking). Add sour cream to thicken and simmer 10 more minutes. Ladle into bowls and top with cheese, bacon and onions.

Serves 8 - 10.