Baked Potato Soup
6 medium potatoes, baked, peeled, cubed
1 medium onion, diced
3 garlic cloves, diced
5 TB flour
6 slices cooked bacon, reserve drippings
6 cups reduced sodium chicken broth
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper
1 bay leaf
2 cups whole milk
3 cups cheddar cheese, shredded
Cook bacon, reserve drippings and set aside on paper towel.
Use just enough bacon grease to saute onions and garlic until tender. Gradually whisk in flour and chicken broth, alternating. Add basil, salt, pepper and bay leaf. Bring to a boil, reduce heat and add potatoes and milk. Simmer for 15 minutes. Remove bay leaf. I used an immersion blender just for a few seconds to thicken up the soup, but made sure to leave lots of large pieces of potato.
Add 2 cups cheese. Stir until combined.
Top with additional cheese and crumble a slice of bacon on top.