Preparation:
- In a 4-quart saucepan over medium-high heat, add potatoes and cover with water. Cook until potatoes are tender.
- Add milk, chicken bouillon cubes, onions, parsley, garlic powder, basil, salt, pepper, hot sauce, and one piece of bacon. Mix well.
- Quickly add flour, stirring until no lumps remain and the mixture thickens. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Add cheese and mix until melted.
- Dice remaining bacon for garnish. Serve soup in bowls, topping with extra cheese and diced bacon.
Enjoy!
