Baked Potato Soup
2 1/2 c. potatoes; cube
and
boiled
1/2 c. potato flakes
1/4 c.
butter
1/8 tsp. season salt
1 Tbsp. minced
onion
1/2 tsp. basil
3 Tbsp.
flour
1/4 tsp. Tabasco sauce
2 1/2 c. warm
water
1/2 c. heavy whipping cream
2 Tbsp. chicken base(4
bouillon cubes) 1/2 c. 2% milk
Cube and boil potatoes,
set aside. Saute onion in butter, add flour and cook 4 to 5
minutes. In a large saucepan combine water, chicken base, potato flakes,
and seasonings. Stir over medium heat until mixed and no lumps. Add
onion slowly. Add milk and cream; stir until smooth. Reduce heat
and simmer for 15 minutes. Add potatoes.
When ready to serve, top
with (we like sharp) cheddar cheese, bacon and chives.
I always triple or
quadruple it. It only serves probably
4-5
