Meals Matter

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Contributed By: jarodnjamie
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Ingredients

8 slices Bacon, fried crisp

1 cup Diced yellow onion

2/3 cup Flour

6 cups Chicken broth

4 cups Diced peeled baked potato

2 cups Heavy cream

1/4 cup Chopped fresh parsley

1 1/2 teaspoon Granulated garlic

1 1/2 teaspoon Dried basil

1 1/2 teaspoon Tabasco

1 1/2 teaspoon Course black pepper

1 cup Grated cheddar cheese

1/4 cup Diced green onion

Preparation

Chop bacon and set aside. Cook onions in drippings over medium high heat until transparent. Add flour stirring to prevent lumps. Cook for 3-5 minutes until mixture just begins to turn golden. Add broth (it helps if it is warm) gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco and black pepper. Simmer 10 minutes. DO NOT BOIL! Add cheese and green onion. Stir until cheese melts.

Cook's Notes

This can be made ahead up to the point of adding th cheese and onion. Reheat the soup very slowly and gently. be careful that it does not boil. Then add the cheese and green onion. Of course if there is any leftover it reheats beautifully. I've never tried freezing it.

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