Almost Dad’s because this is the original recipe he worked off of to create his special soup. He won’t share how he fine-tuned it to make me request it every time I feel a bit blue. So here is the “bones” for the soup; make it your masterpiece.
This soup can be time consuming, but I baked the potatoes during dinner the night before. Then, I peeled, cubed and put them in the fridge, I also cut up the onion and the garlic. Every Monday I cut up all the onions I will need for the week and store them in the fridge.
Make this vegetarian by sautéing the onion and garlic in olive oil or butter instead of bacon.
9 bacon strips, diced
3 small onion, chopped
3 cloves garlic, minced
½ cup and 1 tablespoon all-purpose flour
1 tablespoon salt
1 tablespoon dried basil
1½ teaspoons pepper
9 cups chicken broth
6 large baked potatoes, peeled and cubed
3 cups half-and-half cream
1½ teaspoons hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Set bacon aside. Sauté the 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.