Baked Potato Soup
Source:
Los Angeles Times, February 3, 1994
Yield:
8 servings
Ingredients
-
1 1/2 lb russet potatoes
-
1/2 cup butter
-
2 cups diced onions
-
1/3 cup flour
-
5 cups water
-
1/4 cup low-salt chicken base
-
1 cup instant potato flakes
-
3/4 tsp dried basil leaves
-
1/2 tsp hot pepper sauce
-
1 cup whipping cream
-
1 cup milk
-
Shredded Cheddar cheese
-
Bacon pieces
-
Sliced green onions
-
Salt
-
White pepper
Preparation
Rinse potatoes well. Bake
potatoes at 400 degrees until tender but not mushy. Remove potatoes
from oven and cool. Remove peel and cut potatoes into 1/2-inch
cubes. Set aside.
Melt butter in large saucepan. Add onions and sauté over low heat 10
minutes or until onions are transparent. Do not allow onions to
burn.
Add flour to onions and butter. Cook, stirring, 4 to 5 minutes until
flour is absorbed.
In bowl combine water, chicken base, potato flakes, basil and hot
pepper sauce. Stir until thoroughly mixed and no lumps remain. Add
to onion mixture, stirring constantly to prevent lumps from forming.
Increase heat to medium and continue cooking until soup begins to
simmer.
Add cream and milk, stirring until smooth and lightly thickened.
Simmer 15 minutes. Do not boil. Soup should just simmer lightly.
Add cubed baked potatoes and stir to combine. Remove from heat and
serve at once. Serve topped with cheese, bacon pieces and sliced
green onions. Season to taste with salt and white pepper.
