Baked Potato Soup

Prep

• 2 large baked potatoes, peeled and cubed

Start

• 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

Broth

• 3 cups chicken broth

Finish

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

Garnishments

• The bacon from above
• Shredded Cheddar cheese
• Minced fresh parsley
• Chives
• Sour Cream

1. Bake, peel, and cube potatoes, then set them aside.
   • rinse and scrub potatoes
   • poke holes all around with a fork
   • wrap them in foil with a small slice of butter
   • bake them at 400 for 1 to 2 hours, depending on potato size
2. In a large saucepan, 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.
6. Garnish with bacon, cheese, chives, and parsley.