• 4 large potatoes diced
  • water enough to cover the top of potatoes
  • 1 cup diced onions
  • 2 cups milk
  • 3 chicken bouillon cubes
  • 2 tablespoons flour
  • 2 tablespoons dried parsley
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon hot sauce
  • 1 cup shredded cheddar cheese more to garnish
  • 6 slices turkey bacon fried


In a 4-quart saucepan on medium-high heat add potatoes, cover with water (about 3-4 cups), and allow to fully cook. Add milk, chicken cubes, onions, parsley, garlic basil, salt, pepper, hour sauce, and 1 piece of bacon. Mix well. Quickly add flour mixture until no lumps appear and the mixture thickens. Reduce heat to low cover and allow to cook for 10 minutes occasionally stirring. Add cheese, mix until melted.

Dice remaining bacon for soup garnish. Add soup to serving bowls and garnish tops with cheese and diced bacon.