Baked Potato Soup

Prep: 10 Minutes

Cook: 20 Minutes

Serves 4

Ingredients

• 3 Bacon Strips, Diced
• 1 Small Onion, Chopped
• 1 Clove Garlic, Minced
• 4 Tablespoons All-Purpose Flour
• 1 Teaspoon Salt
• 1/2 Teaspoon Dried Basil
• 1/4 Teaspoon Dried Thyme
• 1/2 Teaspoon Pepper
• 3 Cups Chicken Broth
• 2 Large Baked Potatoes, Cubed (I leave the skin on)
• 1 Cup Milk
• 1/2 Teaspoon Hot Pepper Sauce
• Shredded Cheddar Cheese
• Minced Fresh Parsley

Instructions:

1. 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, milk and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.