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 Baked Potato Soup (Houlihans recipe) |
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 soups |
 Bridget |
 2010-03-10 20:14:11 |
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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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- Preheat oven to 400 degrees
- Prick washed potatoes & bake until a fork pierces to the center easily.
- Remove potatoes from oven & allow to fully cool.
- Remove skin & cut potatoes into 1/2" cubes. Set aside.
- 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!!!
- Add flour to onion & butter and cook 4 -5 minutes, stirring well until flour is absorbed.
- In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps.
- Add slowly to onion mixture, stirring constantly so no lumps form.
- Increase to medium heat & continue cooking until the soup begins to gently simmer.
- Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly.
- Add cubed baked potatoes & stir to combine.
- Remove from heat & serve.
- Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.
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