Ingredients
| 1/2 Cup |
diced yellow onion |
| 8 Slice |
bacon chopped, fried crisp and drained (Save 3 tablespoons bacon drippings.) |
| 2/3 Cup |
flour |
| 2 Cup |
chicken broth |
| 6 |
large potatoes baked, cooled and diced |
| 1 |
8-ounce carton sour cream |
| 1 1/2 Teaspoon |
parsley |
| 1 1/2 Teaspoon |
garlic powder |
| 1 1/2 Teaspoon |
basil |
| 1 Teaspoon |
salt |
| 1 Teaspoon |
pepper |
| 1/2 Teaspoon |
Tabasco sauce |
| 1 Cup |
shredded Cheddar cheese |
| 1/2 Cup |
chopped green onion, including tops |
Instructions
Saute onions in the reserved bacon drippings. Add flour and 2 cups chicken broth to onions. Cook and stir until mixture thickens. Add remaining 4 cups chicken broth and mix well. Whisk in potatoes and add sour cream, bacon, parsley, garlic powder, basil, salt, pepper and Tabasco sauce; let simmer for approximately 30 minutes. Garnish with shredded cheese and chopped green onion.
