powdered garlic, 1/2 teaspoon
half a spoonful of pesto
salt, 1 teaspoon, pepper
A teaspoon of spicy sauce
Chopped cheddar cheese, measuring 1 cup additional garnish.
6 pieces of fried turkey bacon
Instructions
Put the potatoes in a 4-quart saucepan and cover them with water (about 3–4 cups). Cook until they are tender, approximately 20 to 25 minutes. Combine the chicken cubes with the milk, onions, parsley, garlic, basil, salt, pepper, hour sauce, and one bacon slice. Thoroughly combine. Be careful not to let the mixture thicken or lumps form as you rapidly incorporate the flour. Turn heat down to low, cover, and simmer for 10 minutes, stirring once or twice. Mix in the cheese until it melts.
Separate the bacon and dice it for the soup garnish. Before topping up each bowl with soup, sprinkle with cheese and bacon.
