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 Baked Potato Soup (Houlihans recipe) |
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 soups |
 Bridget |
 2010-03-10 20:14:11 |
 Not Rated |
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1 1/2 lbs. baking potatoes
1/4 lb. butter
2 cups yellow onion (diced)
1/3 cup flour
5 cups water
1/4 cup low sodium chicken base
1 cup instant potato flakes
3/4 tsp. dried basil
1/2 tsp. Tabasco sauce
1 cup heavy cream
1 cup milk
to taste salt
to taste white pepper
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<ol><li>Preheat oven to 400 degrees</li><li>Prick washed potatoes & bake until a fork pierces to the center easily. </li><li>Remove potatoes from oven & allow to fully cool. </li><li>Remove skin & cut potatoes into 1/2" cubes. Set aside. </li><li>Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn!!! </li><li>Add flour to onion & butter and cook 4 -5 minutes, stirring well until flour is absorbed. </li><li>In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. </li><li>Add slowly to onion mixture, stirring constantly so no lumps form.</li><li>Increase to medium heat & continue cooking until the soup begins to gently simmer.</li><li>Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. </li><li>Add cubed baked potatoes & stir to combine.</li><li>Remove from heat & serve.</li><li>Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces. </li></ol>
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