Baked Potato Soup

This is a little long about 1 hour total for everything to finish:

4 strips of bacon OR breakfast sausage ½ lb

6 scallions chopped (set aside the white part)

4 cloves of garlic minced

1 Tbsp of flour

8 chicken bullion cubes and 8 cups of water + 1 can of chicken stock (about 10 cups of liquid total)

5 potato's red skins diced leave the skin on. (or use 2-3 russet's)

about...... 1 cup of potato flakes or more if you want it a little thicker

1/2 cup of half and half

salt and pepper, Tabasco sauce couple shakes, and shredded cheese.

Heat a large soup pot (medium heat) cook bacon until crispy, remove bacon leaving the grease. Add scallion whites & garlic cook for 2 mins, add flour and coat. Pour in stock, whisking to help prevent lumps.

Add cubed potato's simmer for 30-40 mins. Throw in potato flakes (just to make it a little thick add more if need be), half and half, bacon, green scallion pieces and tabasco last, then serve. Serve in bowls then add cheese as a garnish.