Cattle Company's Loaded Baked Potato Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is the best potato soup you will make. The restaurant close a few years back here and I had to find the recipe. Leftover baked potatoes will work well and it's also your preference if you would like them peeled or unpeeled.The last time I made this I doubled it and kept the butter the same. Ingredients:
4 tablespoons butter |
1 tablespoon flour |
1/4 cup instant mashed potatoes |
1/8 teaspoon basil |
1 dash tabasco sauce |
1/2 cup half-and-half |
1 medium onion |
2 1/2 cups chicken stock |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 lb potato, peeled, cooked, and cut into 1/2-inch chunks |
shredded cheddar cheese |
crumbled cooked bacon (or bacon bits) |
sour cream |
chopped green onion |
Directions:
1. In a saucepan, melt the butter and saute onion, but do not brown.Add the flour to make a roux, and cook and stir for 5 minutes.
2. In a separate bowl, combine the chicken stock, instant potatoes, salt, basil, pepper and tabasco.
3. Gradually add to the roux mixture, stirring and bringing to a boil, then reduce heat and simmer 20 minutes, stirring often.
4. Add the diced potatoes to the soup, continue to simmer 5-10 minutes, stirring carefully without mashing the potatoes.
5. Add cream as desired for consistency.
6. Garnish: Top individual bowls of soup with cheese, bacon, sour cream and onions.
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