Makes: 4 servings

Ingredients:
3 tsp. butter
3-½ oz. diced onions
1-¼ tsp. flour
1-¼ cups chicken stock
3 tsp. chicken base
1 cup dry potato flakes
2-1/3 cups half and half cream
¾ tsp. crushed basil leaves
¼ tsp. tabasco sauce
1 cup cooked and diced potatoes
¾ tsp. finely chopped parsley
1 tbsp. chopped bacon

Directions:
Saute the butter and onions on low heat. Be careful not to brown the onions.

Cut the potatoes into ¼ inch cubes and steam for 12 to 15 minutes in a perforated pan.

Add flour to onions and butter and cook for 4 to 5 minutes on a low heat.

Mix chicken stock, chicken base and potato flakes with a wire whisk. Add to butter and onions and cook for 15 minutes, or until thick.

Whip the half and half into the mixture and let cook for an additional 10 minutes. Be careful not to let the mixture boil.

Once a creamy consistency is reached, add in basil and Tabasco.

Garnish with parsley and bacon.