3 bacon strips, diced

1 sm. onion, chopped

1 clove garlic, minced

3 T. all-purpose flour

1 tsp. salt

1 tsp. dried basil

½ tsp. pepper

3 c. chicken broth

2 lg. baked potatoes, peeled and cubed

1 c. half-and-half cream

½ tsp. hot pepper sauce

Shredded cheddar cheese

Minced fresh parsley

In a large saucepan cook bacon until crisp.  Drain, reserving 1 tablespoon drippings.  Set bacon aside.  Sauté onion and garlic in the drippings until tender.  Stir in flour, salt, basil and pepper; mix well.  Gradually add broth.  Bring to boil; boil and stir for 2 minutes.  Add the potatoes, cream and hot pepper sauce; heat through but do not boil.  Garnish with bacon, cheese and parsley.