6 strips of bacon, diced
1 small onion, chopped
2 cloves garlic, chopped
1/4 cup + 2 tbsp flour
salt & pepper, to taste
1/2 tsp dried basil
6 cups chicken (or veggie) broth
4 large potatoes, BAKED then peeled and cubed
2 cups half & half
1 tsp hot pepper sauce (I use Sriracha but Tabasco would work as well.)
In a large pot, or dutch oven, cook bacon bits until crisp. Set bacon aside. Drain liquid, reserving 1 tbsp of drippings. Saute onion and garlic in drippings until tender. Stir in flour, salt, pepper & basil. Mix well. (It will be lumpy).
Gradually add in the broth, stirring continuously. Bring to a boil and stir for about 2 minutes. Reduce heat and add in potatoes and cream- but do not boil. Add a drop of hot sauce, then adjust seasonings as needed. Let simmer until heated through or until read to serve.
Garnish with some shredded cheese and bacon bits.