3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
at least 1/2 cup Shredded Cheddar cheese
Minced fresh parsley
These amounts make 4-5 servings... I doubled everything except the onion and used 4 cloves of garlic because we love garlic and made a big pot of soup so we could have leftovers.
((make sure to bake the potatoes prior to putting them in the soup, I used the microwave.))
In a large saucepan, cook bacon until crisp. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream, 1/2 cup cheese, and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.