Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds baking potatoes
  • 1/4 pound butter
  • 2 cups diced yellow onion
  • 1/3 cup all-purpose flour
  • 5 cups water
  • 1/4 cup low sodium chicken base
  • 1 cup instant potato flakes
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon Tabasco sauce
  • 1 cup heavy cream
  • 1 cup milk
  • salt to taste
  • ground white pepper to taste

Instruction

  • Preheat oven to 400 degrees.
  • Prick washed potatoes and bake for 1 hour or until a fork pierces to the center easily.
  • Remove potatoes from oven and allow to fully cool.
  • Remove skin and cut potatoes into ½-inch cubes.
  • Melt the butter in a large saucepan.
  • Add the onions and sauté over low heat for about 10 minutes or until onions become translucent. Don't let the onions burn.
  • Add flour and cook low for 4 to 5 minutes, stirring continuously until the flour is thoroughly absorbed.
  • In a bowl, combine chicken base, water, potato flakes, and seasonings. Stir or whisk thoroughly to get rid of lumps.
  • Gradually add potato flake mixture to onions, constantly stirring so no lumps form.
  • Increase the heat to medium and continue cooking until the soup begins to simmer gently.
  • Add the cubed potatoes to the soup.
  • Add milk and cream, stirring until smooth and slightly thickened.
  • Simmer lightly for 15 minutes – DO NOT BOIL.
  • Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.