Baked Potato Soup for Two

 

2 Servings

1   Large Baking Potato
1   Strip Bacon, diced
2 tbsp   Yellow Onion, chopped
1 tbsp   Garlic, minced
5 tsp   Flour
½ tsp   Dried Basil
¼ tsp   Pepper
1 ½ cups   Chicken Broth
½ cup   Heavy Cream
6 – 8   Drops Hot Sauce
2 tbsp   Shredded Cheddar
2 tsp   Dried Parsley

1) Scrub and pierce the potato. Microwave, turning once, until softened. Let cool. Peel cube and set aside.
2) Meanwhile, in a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel.

3) In the bacon drippings, sauté the onion and garlic until tender.
4) Stir in the flour, basil, and pepper until blended.
5) Gradually add broth and bring to a boil. Cook and stir for 2 minutes.
6) Add the cream, cubed potato, and hot pepper sauce. Heat through but do not boil.
7) To serve, top with bacon, cheese, and parsley.

TIP: For a time saver, you could use 1 can of sliced new potatoes instead of a baking potato and Kraft Bacon Pieces instead of a strip of fresh bacon.

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