Description
This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.
Ingredients
- 2 potatoes
- 3 tablespoons margarine
- 2 cups chopped white onion
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups water
- ¼ cup cornstarch
- 1 ½ cups instant mashed potato flakes
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon dried basil
- ⅛ teaspoon dried thyme
- 1 cup half-and-half
- ½ cup shredded Cheddar cheese
- 8 ounces bacon – cooked and crumbled
- 2 green onions, chopped
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour
- or until done. Set aside to cool.
- Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour
- and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt
- pepper
- basil and thyme. Bring to a boil
- reduce heat
- and simmer for 5 minutes.
- Remove the skin from the cooled potatoes
- and discard. Dice the potatoes into 1/2 inch cubes
- and stir into soup
- along with the half-and-half. Simmer for 15 to 20 minutes
- or until thick. Spoon into bowls
- and garnish with shredded cheese
- bacon and chopped green onion.
Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 45 mins
Servings: 6