5 big potatoes
1 yellow onion
1/2 lb bacon
3-4 big spoonfuls of flour
1 pint half & half
1 large can chicken broth
parsley
basil
garlic
pepper
chopped green onion

Bake potatoes, then cut into cubes and peel. Fry the bacon in a dutch oven until it's crisp. Remove from pan and crumble. Dice the onion and fry in the bacon drippings until golden. Add the flour, a little at a time, stirring to make a roux. Add the broth a little at a time, stirring with a wisk. Once all the broth has been mixed in, add the diced potatoes, bacon, half & half and seasonings to taste. Let simmer for 10-15 minutes, but don't boil. Serve with chopped green onion.

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