Baked Potato Soup

I really felt like some soup today.  It's been overcast, dreary, feeling-colder-than-it-is kind of cold, damp cold, lugubrious.  Our soup days are coming to an end (hip, hip, hooray) so I thought I would take advantage of the weather.

Saturday night, I made a fabulous meatloaf and decided on baked potatoes to go with it.  Having seen this recipe earlier in the day,  I threw a couple extra potatoes in to bake.  I am SO GLAD that I did.

Baked Potato Soup courtesy of Allrecipes.com.

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon 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
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

Directions
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings 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. Garnish with bacon, cheese and parsley.

Cook's notes
Because I can never really follow directions, here are a few changes that I made.
I never took out the bacon.  And I am really glad that I didn't.
I used 4 cups of chicken broth instead of 3.
I should have used a few more potatoes.

It is fantastic.  And really easy.