Restaurant-Quality Baked Potato Soup |
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Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 6 |
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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 |
1/4 cup cornstarch |
1 1/2 cups instant mashed potato flakes |
1 teaspoon salt |
3/4 teaspoon ground black pepper |
1/2 teaspoon dried basil |
1/8 teaspoon dried thyme |
1 cup half-and-half |
1/2 cup shredded cheddar cheese |
8 ounces bacon - cooked and crumbled |
2 green onions, chopped |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
2. 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.
3. 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.
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