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BAKED POTATO SOUP

Baked Potato Soup

6 - 8 slices bacon, fried crisp, drippings reserved
1 C. diced yellow onions
2/3 C. flour
6 C. hot chicken stock
4 C. diced, peeled baked potatoes
2 C. heavy cream
1/4 C. chopped parsley
1 1/2 t. granulated garlic
1 1/2 t. dried basil
1 1/2 t. salt
1 1/2 t. red pepper sauce
1 1/2 t. coarse black pepper
1 C. grated Cheddar cheese
1/4 C. diced green onions, white part only
Additional chopped bacon, grated cheese and chopped parsley for garnish
Chop cooked bacon. Reserve.

Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL.

Add grated cheese and green onions. Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.