Baked Potato Soup

Yield: 6-8 servings

4 large potatoes, peeled and diced
8 cups water
6 bacon strips, diced
1 small onion, chopped
4 stalks celery, chopped
2 cloves garlic, minced
3-6 tablespoons gluten-free all-purpose flour (can substitute corn or potato starch)
2 teaspoon salt
2 teaspoon dried basil
1 teaspoon pepper
5 cups chicken broth
1 ½- 2 cups half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded cheddar cheese
Minced fresh parsley or chives

1. Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
2. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
3. Sauté onion, celery, and garlic in the drippings until tender. Stir in 3 tablespoons of gluten-free flour, salt, basil, and pepper; mix well.
4. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add more flour to reach desired consistency. Add the potatoes, cream, and hot pepper sauce; heat through but do not boil.
5. Garnish with bacon, cheese, and parsley or chives.