6 to 8 slices bacon, fried crisp, reserve drippings
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. Cheddar cheese
1/4 c. diced green onions, white part only

Chop bacon; reserve. Cook yellow onions in remaining drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.

Reduce heat to a simmer and add potatoes, cream, chopped bacon, parsley, garlic, salt, pepper sauce and black pepper. Simmer for 10 minutes; do not boil. Add Cheddar cheese and green onions; heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Makes about 8 servings.