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Baked Potato Soup

Baked Potato Soup
8 slices bacon
1 c. chopped onion
1 1/2 tsp. minced garlic
2/3 c. all-purpose flour
6 c. chicken broth
5 c. peeled and sliced baked potatoes (5 medium)
2 c. half and half
1/4 c. chopped fresh parsley
1 1/2 tsp. basil
1 tsp. salt
1 tsp. pepper
1/2 tsp. tabasco sauce
1 c. grated cheddar cheese (additional for garnish)
cooked crumbled bacon (for garnish)
fresh parsley (for garnish)

     Cook bacon until crisp; remove bacon from pan, reserving drippings.  Crumble bacon and set aside.  Cool onion and garlic in reserved drippings until tender.  Add flour, whisking until smooth or until mixture just begins to turn golden.  Add chicken broth gradually, whisking until liquid thickens,.  Add potatoes and remaining ingredients except cheese and garnishes.  Reduce heat and simmer 10 minutes.  (Do not allow soup to boil))  Add grated cheese.  Heat until cheese melts completely.  Garnish each serving with cheese, bacon and parsley.

Enjoy!






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