This soup is awesome the first day, and just keeps getting better and better as leftovers! Serve by itself or in a fresh sourdough bread bowl and I promise you will find that the way to a man's heart truely is through his stomache, and this soup will definitely do it!
1In a large saucepan, put potatoes, 2 cups Chicken broth, and enough hot water to cover the potatoes. Bring to a boil, and cook until potatoes are tender (approximately 15 minutes).
2While potatoes are cooking, place bacon strips in frying pan and cook until crisp. Remove from grease (SAVE GREASE), crumble, and set bacon aside.
3Saute onion and garlic in the bacon grease until tender.
4In a large saucepan, stir in onion mix (with the grease) and Stir in all dry ingredients (flour, salt, pepper, crushed peppers, basil, parsley, oregano) into the onion mix, and mix well. This will create your soup Rue.
5Gradually add remaining 3 cups of broth, and 6 slices of crumbled bacon and bring to a boil. Boil for 2-2 1/2 minutes while stirring often.
6After draining the broth/water from the potatoes, slightly mash 1-2 cups (leave lumpy) and add all of the potatoes into the pot with your soup base. Add heavy cream, sour cream and stir. Heat through, but do not boil at this point.
7Garnish individual bowls with shredded cheddar cheese and remaining crumbled bacon.