Baked Potato Soup

3 bacon strips, diced
1 clove garlic, minced
1 small onion, chopped
3 T. all-purpose flour
1 t. salt
1 c. half-and-half cream
1 t. dried basil
1/2 t. hot pepper sauce
1/2 t. pepper
shredded cheddar cheese
3 c. chicken broth
fresh parsley
2 large baked potatoes, peeled and cubed

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