6-8 slices bacon, fried crisp, drippings retained
1 c. diced yellow onions
2/3 c. flour
6 c. hot chicken stock
4 c. diced, peeled baked potatoes
2 c. heavy cream
1/4 c. chopped parsley
1 1/2 tsp. granulated garlic
1 1/2 tsp. dried basil
1 1/2 tsp. salt
1 1/2 tsp. red pepper sauce
1 1/2 tsp. coarse black pepper
1 c. grated cheddar cheese
1/4 c. diced green onions, white part only

Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook 3-5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce, and black pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions; heat until cheese melt smooth. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Makes 2 quarts, about 8 servings.