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    Baked Potato Soup (II)

    Source of Recipe

    net

    List of Ingredients

    Baked Potato Soup
    2 medium potatoes (about 2 cups chopped)
    3 tablespoons butter
    1 cup diced white onion
    2 tablespoons flour
    4 cups chicken stock
    2 cups water
    1/4 cup cornstarch
    1 1/2 cups instant mashed potatoes
    1 teaspoon salt
    3/4 teaspoon pepper
    1/2 teaspoon basil
    1/8 teaspoon thyme
    1 cup half and half

    Garnish
    1/2 cup shredded cheddar cheese

    1/4 cup crumbled cooked bacon
    2 green onions, chopped (green part only)
    1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until
    done. When potatoes have cooked remove them from the oven to cool.
    2. As potatoes cool prepare soup by melting butter in a large saucepan, and
    sauté onion until light brown. Add the flour to the onions and stir to make
    a roux.
    3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and
    bring to a boil. Reduce heat and simmer for 5 minutes.
    4. Cut potatoes in half lengthwise and scoop out contents with a large
    spoon. Discard skin. Chop baked potato with a large knife to make chunks
    that are about 1/2-inch in size.
    5. Add chopped baked potato and half-and-half to the saucepan, bring soup
    back to a boil, then reduce heat and simmer the soup for another 15 minutes
    or until it is thick.
    6. Spoon about 1 1/2 cups of soup into a bowl and top with about a
    tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon
    and a teaspoon or so of chopped green onion. Repeat for remaining servings.

    Recipe


 

 

 


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