Baked Potato Soup

• 3 bacon strips, diced
• 1 small onion, chopped
• 2 cloves 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

(potatoes should be baked before starting)

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.