Loaded Baked Potato Soup

• 4 c. water
• 4 to 6 potatoes, cubed
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. dried basil
• 2 tsp. parsley flakes
• 2 chicken bouillon cubes
• 2 Tbsp. dried minced onions or 1/2 small onion, chopped
• 5 slices bacon
• 3 Tbsp. flour
• 1 1/2 c. milk
• 2 cans either of the following condensed soups: cream of chicken, cream of mushroom, cream of celery or Cheddar cheese

1. Boil potatoes, water, salt, pepper, basil, parsley flakes, bouillon cubes and onions for 15 to 20 minutes.
2. Fry bacon and crumble; add to soup.
3. Use bacon grease and add milk and flour to make gravy.
4. Add to soup.
5. Add 2 cans of soup, preferably 1 Cheddar cheese and 1 other to soup.
6. Stir well and cook another 10 to 15 minutes.
7. If soup is too thick, you may add more milk.
8. This makes a lot of soup!

water, potatoes, salt, pepper, basil, parsley flakes, chicken bouillon cubes, onions, bacon, flour, milk, either

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5458 (may not work)