Baked Potato Soup

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• 3 bacon strips, diced
• 1 small onion, chopped
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups chicken broth
• 2 large baked potatoes, peeled and cubed
• ½ cup half-and-half cream
• ½ cup sour cream
• 1/2 teaspoon hot pepper sauce
• Shredded Cheddar cheese
• Minced fresh parsley

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
2. Sauté onion in the drippings until tender. Stir in flour, salt, and pepper; mix well.
3. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Whisk together the cream and sour cream. Add it to broth mixture with potatoes, and hot pepper sauce. Heat through but do not boil.
4. Garnish with bacon, cheese and parsley.