Baked Potato Soup

INGREDIENTS
1 Small Onion Diced
5-6 Strips of Bacon, Cooked and Crumbled
1/2 Cup Flour
5 1/2 Cups Chicken Broth
1 Teaspoon Parsley
Salt and Pepper to taste
5 Small/Medium Potatoes, Peeled and Cubed
2 Cup Heavy Whipping Cream
1 Cup Sour Cream
4oz. (1/2 of a bag) Shredded Cheddar Cheese
INSTRUCTIONS
In stock pot, dice Onions and sautee in some butter (or in left over bacon grease). When onions are soft/transparent, add Flour, Bacon, and Broth. Stir with whisk consistently and bring to a boil. Continue stirring mixture until it is thick and bubbly. Add Parsley, Salt, Pepper, Potatoes and Heavy Whipping Cream. Boil for 20 minutes or until potatoes are fork tender, stirring FREQUENTLY! (The potatoes tend to stick to the bottom of your pan if you don't!). When potatoes are tender turn heat off and stir in Sour Cream and Cheddar Cheese!
*This meal is GREAT left over and only takes ONE pot! I love it. Also, if you are a little short on Heavy Whipping Cream you can use some milk in it's place, which will make your soup a little thinner!