Baked Potato Soup

One of the best things to have on a cold night is soup, and since we're headed for a few cold nights in a row, this is a good one.  This recipe requires you to bake the potatoes beforehand, whether in the oven or in the microwave.  Just make sure you make cook them until they're nice and tender before continuing with the rest of the recipe.  The recipe also calls for a cup of half-and-half, but I used 3/4 cup of sour cream and the rest milk.  The soup is delicious!

Baked Potato Soup

2 large baked potatoes, peeled and cubed
3 strips bacon, diced
1 small onion, diced
1 clove garlic, minced
3 Tbsp all-purpose flour
1 tsp salt
1/4 tsp dried basil
1/2 tsp black pepper
3 cups chicken broth
1 cup half-and-half
1/2 tsp hot pepper sauce (Tabasco or Louisiana Hot Sauce, etc.)
Shredded Cheddar cheese

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