In a 4 quart pan cook bacon pieces until crunchy. Remove from drippings and drain on a paper towel. Keep drippings.

Cook onion in bacon drippings until tender. Add garlic powder.

Add chicken broth, potatoes, and salt and pepper. Bring to a boil and the reduce to a simmer for 20 minutes.

In a medium bowl mix together milk, flour and basil. Add to potato mixture.

Cook on medium heat for 2 min while the soup thickens stirring constantly

I also added chives and cheese to mine. Delicious!