Baked Potato Soup

Prep

• 4.5 to 5 lbs Russet baked potatoes, peeled and cubed

Start

• 6-10 bacon strips, diced (can use as little as 3 if you don't want bacon as a garnish)
• 2 medium sized onions, diced
• 5 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 2 teaspoons salt
• 2 teaspoons dried basil
• 1 teaspoon pepper

Broth

• 6 cups chicken broth

Finish

• 2 cups half-and-half cream
• 1/2 teaspoon hot pepper sauce

Garnishments

• The bacon from above
• Shredded Cheddar cheese
• Chives
• Sour Cream

1. In a stockpot, peel, cube, and boil potatoes in salted water for approx 20 minutes. Continue below, but when potatoes are finished, drain and cover the pot until you are ready to add the potatoes.
2. In another stock pot, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
3. Saute onion and garlic in the drippings until tender.
4. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
5. Add the potatoes, half-and-half cream, and hot pepper sauce; heat through but do not boil.