====== Baked Potato Soup ======

===== Info =====
^Given By:  |  Bill  |
^Preparation Time:  |  1.5 hours  |
^Serving Size:  |  8  |

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===== Ingredients =====
**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

===== Instructions =====
  - 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.
  - In another stock pot, 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, half-and-half cream, and hot pepper sauce; heat through but do not boil.