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Baked potato soup

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Ingredients/Components

baking potatoes
butter - 1/4 lb
yellow onions, diced - 2 c
flour - 1/3 c
water - 5 c
low sodium chicken base - 1/4 c
instant potato flakes - 1 c
dried basil - 3/4 Tbsp
Tabasco sauce - 1/2 tsp
heavy cream - 1 c
milk - 1 c
salt to taste - 1 item
white pepper to taste - 1 item

How to make baked potato soup:

Preheat oven to 400°. Bake potatoes and allow to fully cool. Remove skin and cut potatoes into 1/2-inch cubes. Set aside.

Melt butter in large saucepan. Add onions and saut?� over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions and butter and cook 4 to 5 minutes, stirring well until flour is absorbed.

In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed potatoes and stir to combine. Remove from heat and serve. Top each serving with grated Cheddar cheese, sliced scallions and bacon pieces.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

Average rating: 4, total votes: 3

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