Wash potatoes and prick them several times with a fork. Bake at 400 degrees F for 1 hour or until done. Let cool. Peel potatoes, and slice crosswise.
Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly until tender; add flour, stirring well. Cook 1 minute, stirring constantly.
Add chicken broth to a tall pot. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 5 ingredients (parsley - pepper). Bring to a simmer, and cook, uncovered, 10 minutes (DO NOT BOIL.)
Stir in 1 cup cheese. Cook until cheese melts, stirring often. Add bacon. Ladle soup into individual soup bowls. Top evenly with remaining cheese.