I doubled this recipe so we would have extra. You can use 1/2 C. half and half and 1/2 C. skim milk to cut down on the fat. This was an amazing recipe - SO Flavorful. It is a little spicy due to the hot sauce so if you don't like it spicy - just leave it out or use 1/2 the amount. This was the best potato soup I have eaten. Double it because you will want leftovers!
Ingredients
* 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
* Shredded Cheddar cheese
* Minced fresh parsley
Directions
1. 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 and hot pepper sauce; heat through but do not boil - this will take about a half hour or until potatoes are tender. Garnish with bacon, cheese and parsley.
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