Baked Potato Soup

In Michigan, it's still shorts and tank top weather. But lately I've been in the mood for soups. They are easy to make/prepare and last a while in the fridge...leftovers can be frozen AND still taste great when defrosted.

I made potato soup the other day. There's really nothing baked about my version. I really didn't want to take the energy and time to bake a few potatoes...so I boiled 'um. I forgot to see if I had chicken broth before making this. I had chicken bouillon cubes--this still tasted good with chicken flavored water. ALSO, I used yellow flesh potatoes--that's what I had.

Bacon strips, as much as you like

potatoes, any type. It's fun to play around to get the flavor(s) you enjoy best

olive oil

1 small onion, chopped

1 clove garlic, minced

3 tablespoon all purpose flour

salt, to taste

pepper, to taste

3 cups chicken broth

1 cup half and half (absolutely no skipping this!)

Franks Hot Sauce

Peel and cube potatoes. Boil in salted water until just about fork tender, you don't want them to fall apart--just tender enough so you can nibble into it.

Bake bacon in the oven according to package.

Drizzle oil olive into a large soup pot. Saute onion and garlic. Add flour, salt and pepper. Whisk in chicken broth. Bring to a boil and let simmer for 2 minutes, stir occasionally.

Add bacon, potatoes, half and half and hot sauce. Heat through.

Top with cheddar cheese.