| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups & ste, Potatoes | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Baking Potatoes |
| 1/4 | lb | Butter |
| 2 | c | Onion; diced |
| 1/3 | c | Flour |
| 5 | c | Water |
| 1/4 | c | Chicken Base |
| 1 | c | Instant Potato Flakes |
| 3/4 | ts | Basil |
| 1/2 | ts | Tabasco Sauce |
| 1 | c | Heavy Cream |
| 1 | c | Milk |
| Salt & White Pepper To Taste |
INSTRUCTIONS
Oven 400~ Prick washed potatoes & bake in preheated oven until fork pierces to the center easily. Remove from oven & allow to fully cool. Remove skin & cut into 1/2" cubes. Set aside. Melt butter in lge. saucepan. Add onions & saute over low heat for 10 min. or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter andcook 4 - 5 min., stirring well until four is absorbed. In separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constntly so no lumps form. Increase to med. heat & continue cooking until the soup beginst t gently simmer. Add milk & cream, stirring until smooth & lightly thickenend. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cuped baked potatoes & stir to combine. Remove from heat & serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces. [email protected] Posted to EAT-L Digest by Bill Spalding <[email protected]> on Apr 9, 1998
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