10 slices of bacon with drippings
1 1/2 to 2 C chopped onion
1 1/3 C flour
12 C chicken broth (or chicken bouillon & water)
8 C chopped baked potatoes, skins on.
4 C heavy whipping cream (I often use half & half or milk)
1 tsp garlic or garlic powder
3 tsp dried basil
2 tsp salt
2 tsp Tabasco sauce
1 1/2 – 2 tsp black pepper
2 C grated cheddar cheese
1/2 C green onions to garnish (optional)
Bake potatoes. I fill (as many as you can) a 9×13 pan with potatoes, cover with foil and bake at 450 for 1 hour. This is the perfect number of potatoes. Allow to cool. Potatoes will be easier to chop when cool.
Fry bacon in a large soup pot. (Do not remove grease.) Remove bacon and crumble. Set aside.
Cook onion (and garlic if using real garlic) in drippings for 3-4 minutes until onion is tender. Add flour, stirring to prevent lumps. Cook 3-5 minutes until golden brown. (Using a whisk helps in this step.) Add chicken broth gradually and cook until soup thickens, stirring often. (This step takes a while. Continue to use the whisk to help dissolve lumps.)
Start adding spices and Tabasco while waiting for soup to thicken. Chop potatoes. Just as soup begins to boil or reaches desired thickness, reduce heat to simmer. Add potatoes and whipping cream. Simmer to heat thoroughly. Add cheese until melted. Add bacon OR use bacon as a topping along with green onions and/or extra cheese.
This is a doubled recipe. Makes 10-12 servings.
Delicious as leftovers as well!