Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.
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I give this soup three stars, however it would be higher if the potatoes could be chunkier. The taste was really good and I understand the why of slightly mashing the potatoes. Itâs just a personal preference. Iâll make it again. Served with a green salad and fruit for dessert.
This is a good baked potato soup recipe. It needs more salt and less milk though. I will be experimenting with the right amount of milk. 7.5 cups is way too much, 4 cups was a bit too little. The lack of salt may be because I did not use bacon drippings to saute the onion. I used pre-cooked bacon to make it easier. This worked well, but more salt is needed or the potato is bland.