| 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.
billspa@icanect.net
Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Apr 9,
1998
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