Preparation:
In a 4-quart saucepan over medium-high heat, add potatoes and cover with water. Cook until potatoes are tender.
Add milk, chicken bouillon cubes, onions, parsley, garlic powder, basil, salt, pepper, hot sauce, and one piece of bacon. Mix well.
Quickly add flour, stirring until no lumps remain and the mixture thickens. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
Add cheese and mix until melted.
Dice remaining bacon for garnish. Serve soup in bowls, topping with extra cheese and diced bacon.
Enjoy!
