Baked Potato and Bacon Soup

3 pounds baking potatoes

4 slices bacon

2 1/4 cups onion, chopped

1/2 teaspoon salt

3 garlic cloves, minced

1 bay leaf

4 cups milk

1/2 teaspoon pepper

1 1/2 cups chicken broth

1 tablespoon dried parsley

2/3 cup green onions, sliced

2/3 cup finely shredded cheese

Bake potatoes in microwave or oven.  Slice bacon in 1 inch pieces and cook in Dutch oven over medium heat until crisp.  Remove from pan.  Add onion to bacon drippings and saute for 5 minutes.  Add salt, garlic, and bay leaf;  saute 2 minutes.  Add potato, milk, pepper and broth; bring to boil.  Reduce heat; simmer 10 minutes.  Stir in parsley.  Ladle soup into individual bowls, top each with bacon, green onion and cheese.  Makes about 8 servings.