Baked Potato Soup

This isn't the first time I've made this recipe. It isn't even the second. It might be the third. I can't remember. Anyway, I've made it quite a few times, and every single time, Carl gets disappointed when it's gone. You might think, "Well gee Molly, just make a double batch!" And to that I'd say I was already ahead of you, and I make triple batches :/ It's delicious. It's the perfect soup for these cool fall days and I, too, get sad when it is all gone!

I've adapted a bit since that original recipe, so these are actually my instructions.

Ingredients

• 3 turkey bacon strips, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3-4 tablespoons all-purpose flour (more if you like it thick, less if you like it thinner)
  
• 1 teaspoon Kosher salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 3 cups chicken broth
• 2 large baked potatoes, peeled and cubed
  
• 1 cup half-and-half cream
• 1 teaspoon hot pepper sauce

Optional (I don't use the following, I'm more of a purist :) )

• Shredded Cheddar cheese
• Minced fresh parsley

Directions

1. In a stockpot, cook bacon until crisp (I spray my pan with a little cooking spray since the Turkey Bacon doesn't produce grease). Set bacon aside. Saute onion and garlic in the same pot 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. I add the bacon in at this point and stir, but you can also just top the soup with the crispy bacon.

P.S. I apparently cannot photograph potato soup. I promise, I tried. Twice. I gave up.