Sue’S Cream Of Baked Potato Soup

• 3 medium potatoes
• 6 bacon strips, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (14-1/2 ounces) chicken broth
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (5 ounces) evaporated milk
• 1 package (8 ounces) process cheese (Velveeta), cubed
• 1 cup 2% milk
• 1/4 cup butter, cubed
• 1 teaspoon dried basil
• 1/8 teaspoon pepper
• Shredded cheddar cheese

1. Scrub and pierce potatoes. Bake at 400u0b0 for 50-60 minutes or until tender.
2. Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon.
3. Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells.
4. Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon.

potatoes, bacon, onion, garlic, chicken broth, condensed cream, milk, process cheese, milk, butter, basil, pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/sue-s-cream-of-baked-potato-soup/ (may not work)