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In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoons drippings. Set bacon aside. Saute onion and garlic in drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth, bring to a boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon cheese and parsley. (I tend to make this in the crock pot. I think it tastes a lot better! ).
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching