Baked Potato Soup

Prep

• 4-5 large 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, chopped
• 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
• 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.