Baked Potato Soup

½ lb bacon, crumbled
3 large potatoes, peeled and cubed
Margarine or butter for sautéing onion and garlic
1 sm onion, chopped
1 clove garlic, minced
4 TBS all-purpose flour
1 tsp celery salt
½ tsp basil
¼ tsp thyme
½ tsp pepper
½ tsp parsley
2 14.5 oz cans chicken broth
1 c heavy cream
1 c milk
½ tsp hot pepper sauce
1 c shredded cheddar cheese
Parmesan cheese for garnish

Begin by cooking bacon until crisp. While the bacon is cooking get the cubed potatoes boiling in water to soften. Set bacon aside. Sauté onion and garlic in a small amount of margarine until tender. Stir in flour, celery salt, basil, thyme, pepper, and parsley; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Drain the potatoes and add the potatoes, cream, milk, hot pepper sauce, and shredded cheese to the soup; heat through but do not boil. Garnish with parmesan cheese.