Restaurant Style Baked Potato Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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LEFT OVER BAKED POTATOES STOP HERE! Who dosen't like potato soup?! This one is infused with an amazing basil flavor. It is very authentic, but the basil gives it a little something wonderful..a new dimension if you will. I bet having leftover baked potatoes from a grill would really bring a new smoky flavor to this soup if you've got em'. Ingredients:
8 tablespoons butter |
4 cups diced onions |
1/2 cup flour |
1/4 cup chicken base, mixed with 8 c. water |
1 1/4 cups instant instant potato flakes |
4 cups half-and-half (sometimes i use heavy cream) |
1/2 teaspoon seasoning salt |
1 teaspoon basil (this usually gets tripled once we got an herb garden bc its so amazingly aromatic when it's fresh...) |
1 -4 dash tabasco sauce |
2 cups cooked diced potatoes (no joke i made them in the microwave last week) |
grated cheddar cheese (grate your own) |
4 slices bacon, fried, drained, and crumbled |
green onion tops or fresh chives |
Directions:
1. In large stock pot saute onions in butter 10- 15 minute Do not brown.
2. Add flour to onions and butter, cook 4-5 minute Do not brown.
3. Mix chicken stock with potato buds. Use a whisk to blend until smooth.
4. Add stock mixture to roux. mixing slowly with whisk. Cook 15- 20 minute.
5. Whisk in half and half and cook for 10 more minutes. Do not boil.
6. Add spices and taste and toggle taste :).
7. Add potatoes, and pour into bowls.
8. Garnish with cheddar, chives, bacon.
9. ** Cooking the bacon, grating cheese, chopping green onion while the soup is cooking all cut down on prep time.
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