Preparation / Directions:
Chop bacon. Set aside. Cook onions in drippings over medium high heat til
transparent. Add flour stirring to prevent lumps. Cook for 3-5 minutes
until mixtrue just begins to turn golden. Add broth (it helps if it is warm)
gradually, stirring constantly with whisk til thickened. Reduce heat to
simmer and add potatos, cream, pabon, parsley, garlic, basil, Tabasco, and
black pepper. Simmer 10 minutes. DO NOT BOIL. Add cheese and green onion.
Stir til cheese melts.
This can be made ahead up to the point of adding the cheese and onion. Reheat
the soup very slowly and gently. Be careful that it does not boil. Then add
the cheese and green onion. Of course if there is any leftover it reheats
beautifully. I have never tried freezing it.
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