Creamy Baked Potato Soup

       CREAMY BAKED POTATO SOUP         

Serves 6 to 8.

Ingredients:

6 to 8 slices bacon

1 cup diced onions

2/3 cup flour

6 cups hot chicken stock or broth

4 cups peeled and chopped baked potatoes

2 cups heavy whipping cream

1/4 cup chopped Italian parsley

1 1/2 tsp. granulated garlic

1 1/2 tsp. dried basil

1 1/2 tsp. salt

1 1/2 tsp. Tabasco or other hot sauce

1 1/2 tsp. freshly ground black pepper

1 cup grated Cheddar cheese

1/4 cup diced green onions

Additional chopped bacon, grated cheese and green onions for garnish

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 Directions:

1. Cut bacon across into thin strips.  Cook bacon in a large pot over medium high heat until crisp.  Remove bacon to paper towels to drain.  Add onion to dripping and cook until tender, about 4 minutes.  Add flour, stirring and cooking for 2 to 3 minutes or until it just begins to turn golden.

2. Stir in the hot chicken stock or broth, whisking to prevent lumps, and cook until liquid thickens.  Reduce heat to simmer and add potatoes, cream, cooked bacon, parsley, garlic, basil, salt, hot pepper sauce and pepper.  Simmer slowly for 10 minutes but don't boil rapidly.  Add grated Cheddar cheese and green onions stirring until cheese melts.  Serve topped with more bacon, cheese, and green onions.