8- slices bacon
1 c. onion, diced
2/3 c. flour
6 c. warm chicken broth
4 c. diced, peeled baked potatoes
2 c. heavy cream (or half and half)
1/4 c. chopped fresh parsley
1 tsp. granulated garlic
1 tsp. dried basil
1 tsp. Tabasco sauce
1 tsp. pepper
1 c. grated cheddar cheese
1/4 c. diced onion

Fry bacon until crisp, save drippings, drain on paper towels and crumble. Cook onions in drippings over medium heat until translucent. Stir in flour, cook 3 to 5 minutes, stirring, until mixture is golden. Gradually add chicken broth, stirring constantly with a whisk. When mixture is thickened reduce heat to a simmer. Add bacon, potatoes, cream, spices, Tabasco sauce and pepper. Simmer 10 minutes, Do not boil. Add cheese and onion. Stir until cheese is melted into soup.