Ingredients

2 lb bacon strips, diced

1 large onion, chopped

2 clove garlic, minced

6 tablespoons all-purpose flour

2 teaspoon salt

2 teaspoon dried basil

1 teaspoon pepper

6 cups chicken broth

6 large potatoes, peeled and cubed

2 cups half-and-half cream

hot pepper sauce to taste

Shredded Cheddar cheese

Minced fresh parsley

Preparation

In a large saucepan, cook bacon until crisp. Drain, reserving 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, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.