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Baked Potato Soup |
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Submitted by: |
Stacey D-J
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Servings: |
6 |
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Preparation time: |
45 minutes
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Ingredients: |
1 ½ pounds
potatoes, baked 4 tablespoons butter
2 cups yellow onion, diced
1/3 cup flour
5 cups water
¼ cup chicken base or bouillon
1 cup instant potato flakes (optional)
¾ teaspoon basil, dried
½ teaspoon Tabasco sauce
1 cup half and half
1 cup milk
salt and pepper
optional garnish: 3 strips bacon (cooked crisp), sliced scallions,
shredded cheddar cheese |
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Directions: |
Wash, dry,
and prick potatoes; bake at 400 degrees until done (or bake in microwave).
Allow to cool completely. Remove skin and cut into ½ inch cubes. Melt
butter; add onions and sauté until transparent. Add flour, stirring well,
4-5 minutes or until incorporated. In a separate container, combine, water,
chicken base, potato flakes, and seasonings. Add slowly to onion mixture,
stirring constantly. Increase heat to medium, continue cooking until begins
to simmer. Add milk and cream; simmer 15 minutes. Add potatoes; stir to
combine. If desired, top with cheddar cheese, scallions, and crumbled bacon.
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Notes: |
This is
very much like Houlihan’s baked potato soup. I cut the butter to 2 tbs. and
use fat-free half and half to decrease fat and calories by more than half. |
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