Adrians Boutique

6 bacon strips, diced
2 small onions, chopped
2 cloves garlic, minced
1/4 c. + 2 T. flour
1 tsp. salt
1 tsp. dried basil
1 tsp. pepper
6 c. chicken broth
4 large baked potatoes, peeled & cubed
1/2 tsp. hot pepper sauce
1/2 lb. Velveeta or 8 slices American cheese

In a large saucepan, cook bacon until crisp. Drain, reserving 1 T. 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 a boil then stir for 2 minutes. Add the potatoes, hot pepper sauce, cheese and bacon; heat through but do not boil. This is a great soup for cold winter nights!

…from “Between Friends” Cookbook
ADRIANS “A Unique Boutique”

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