This is our families favorite baked potato soup. The key is use real chicken broth. It adds so much flavor. You can place this in the crock pot if you like! But make sure your potatoes are NOT baked.
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 (I use real chicken broth. This makes a HUGE difference)
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream (I substituted with 3/4 cup milk and 1/4 cup sour cream)
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserve 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.