1 large potato

1 bacon strip, diced

2 Tbsp chopped onion

1 small garlic clove, minced

5 Tsp all-purpose flour

1/2 Tsp dried basil

1/4 Tsp pepper

1 1/2 cups chicken broth

1/2 cup half-and-half cream

6 to 8 drops hot pepper sauce, optional

2 Tbsp shredded cheddar cheese

2 Tsp minced fresh parsley

 

Scrub and pierce potato. Microwave on high for 14-16 minutes or bake at 400 degrees for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside.

 

In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the drippings, sauce onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes.

 

Add the cream, cubed potato and hot pepper sauce if desired; heat through (do not boil). Top each serving with bacon, cheese and parsley.

 

Yield: 2 servings