Cook diced potatoes in water until fully tender.
Add milk, chicken bouillon cubes, diced onions, parsley, garlic powder, basil, salt, pepper, hot sauce, and a piece of bacon. Mix thoroughly.
Add flour, stirring until lumps disappear and the mixture thickens.
Simmer covered for 10 minutes, stirring occasionally.
Add shredded cheddar cheese and let it melt.
Dice remaining bacon for garnish. Ladle the soup into serving bowls and top with cheese and bacon.
