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Ingredients
- 1 1/2 lb baking potatoes
- 1/4 lb butter
- 2 c. diced yellow onion
- 1/3 c. flour
- 5 c. water
- 1/4 c. low-sodium chicken base
- 1 c. instant potato flakes
- 3/4 tsp dry basil
- 1/2 tsp Tabasco sauce
- 1 c. heavy cream
- 1 c. lowfat milk Salt to taste Freshly-grnd white pepper to taste
Directions
- Preheat oven to 400 degrees. Prick washed potatoes and bake till a fork pierces to the center easily. Remove potatoes from oven and allow to fully cold. Remove skin and cut potatoes into 1/2-inch cubes. Set aside.
- Heat butter in a large saucepan. Add in onions and saute/fry over low heat for 10 min or possibly till onions are translucent/soft. Do not allow onions to burn. Add in flour to onions and butter and cook 4 to 5 min, stirring well till flour is absorbed.
- In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or possibly whisk thoroughly to eliminate lumps. Add in slowly to onion mix, stirring constantly so no lumps form. Increase to medium heat and continue cooking till the soup begins to gently simmer. Add in lowfat milk and cream, stirring till smooth and lightly thickened.
- Simmer for 15 min. Don't boil. Soup should just simmer lightly. Add in cubed baked potatoes and stir to combine. Remove from heat and serve. Top each serving with grated Cheddar cheese, sliced scallions and bacon pcs.
- Comments: No one does Baked Potato Soup like Houlians. They use instant mashed potato flakes for a special flare.
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