Ingredients
3 medium potatoes5 bacon strips, diced1 medium onion, chopped1/4 cup plus 3 tablespoons all-purpose flour, divided6 cups reduced-sodium chicken broth1/4 cup minced fresh parsley2 garlic cloves, minced1-1/2 teaspoons dried basil1/4 teaspoon salt1/4 teaspoon pepper1/2 to 1-1/2 teaspoons hot pepper sauce2 cups milk1/2 cup shredded sharp cheddar cheese1/4 cup chopped green onions (white portion only)Additional parsley, cheese, green onions and crumbled cooked bacon, optional
Preparation
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once.
Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened.
In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired.
