Potato Soup

By ForkAndTheCork

Ingredients

• 6 bacon strips, diced
• 2 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons dried basil
• 1 teaspoon pepper
• 6 cups chicken broth
• 4 large baked potatoes, peeled and cubed
• 2 cups half-and-half cream (or 1 C half and half and 1 C non fat or low fat milk)
• 1 teaspoon hot pepper sauce
• Shredded Cheddar cheese
• Minced fresh parsley

Preparation

Step 1

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. 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 and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.