Instructions: Preheat oven to 350 F. Finely chop bacon, then fry until well done. Reserve 3 tablespoons fat. Drain fried bacon on paper towels. Set aside. Wash and dry potatoes well. Bake for 1 1/4 hours or until soft. Allow to cool to room temperature. Refrigerate at least 1 hour, uncovered and uncrowded.

Remove skins and coarsely chop. Let half-and-half reach room temperature.

Place 1 1/2 cups chopped potatoes (well packed) into blender or food processor. Blend or mash with a little water to make a smooth paste. In large heavy pot over medium-low heat, melt butter, add bacon fat and onions. Cook until onions are soft, about 10 minutes. In separate pan, heat chicken broth to boiling.

While stirring with a wooden spoon, gradually mix flour into onion mixture.

Continue stirring and cook for 3 minutes. Do not brown.

While stirring, slowly add boiling broth to onion mixture. Now add potato puree and mix well. Lower heat to simmer and cook 30 minutes uncovered.

Stir every 5 minutes to keep from scorching.

Add half-and-half, parsley, thyme, hot pepper sauce, salt, pepper and chopped potatoes. Cover and simmer another 30 minutes. Stir every 5 minutes to keep from scorching. If soup is too thick, add a little warm milk.

Add 1/3 cup of the crisp bacon. Garnish with Cheddar cheese, chives or green onion and remaining bacon.

Makes 10 servings.

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