Baked Potato Soup

5 strips of bacon, cooked and diced (can do more or less depending on preference)

1 small onion, chopped (can use celery interchangeably)

1/2 t. chopped/minced garlic (mine is in a jar from the store)

5 T. All purpose flour

3/4 t. salt

1 t. dried basil

1/8 t. pepper

3 cups chicken broth OR 3 cups water with 3 chicken bullion cubes dissolved in it

3 medium potatoes, skinned, cubed and boiled till soft

1 cup milk

Dash of Tabasco sauce

Shredded Cheddar Cheese

Sour Cream

In a large sauce pan, cook the bacon until crisp, set aside. Drain grease and reserve 1 T. drippings. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. (This will be really thick and lumpy). Gradually add the chicken broth. Bring to a boil and stir for 2 minutes. Add the potatoes, milk and Tabasco sauce. Heat through but do not boil. Let thicken a little. Serve in bowls with bacon, cheese and sour cream on top to garnish.

Cook Time: 30 minutes

Serves: 3-4 (this serves Matt, me and Jenna perfectly)

Note: This is not spicy, I know it has Tabasco, but it is not spicy. Jenna scarfs it up.