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1 large potato
1 bacon strip, diced
2 tablespoons chopped onion
1 small garlic clove, minced
5 teaspoons all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup half-and-half cream
6 to 8 drops hot pepper sauce, optional
2 tablespoons shredded cheddar cheese
2 teaspoons minced fresh parsley
Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at 400° for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside.
In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel.
In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes.
Add the cream, cubed potato and hot pepper sauce if desired; heat through (do not boil). Top each serving with bacon, cheese and parsley. Yield: 2 servings
See more at http://www.tasteofhome.com/Recipes/Baked-Potato-Soup-5
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1st Keep
 Locknessie
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