In a 4 quart saucepan over medium-high heat, add the potatoes, cover with water (about 3-4 cups) and bring to a full boil. Add the milk, chicken cubes, onion, parsley, basil, garlic, salt, pepper, hour sauce, and a piece of bacon. Mix well. Add the flour mixing quickly so that no lumps appear and the mixture thickens. Reduce heat and simmer for 10 minutes, stirring occasionally. Add the cheese and mix until it melts.
The remaining bacon cubes to decorate the soup. Add soup to serving plates and garnish the tops with cheese.
Enjoy !
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