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2 med. potatoes, about 2 c. chopped
3 T. butter
1 c. diced white onion
2 T. flour
4 c. chicken stock
2 c. water
1/4 c. cornstarch
1 1/2 c. instant mashed potatoes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 c. half and half
Garnish
1/2 c. shredded Cheddar cheese
1/4 c. crumbled cooked bacon
2 green onions, chopped (green part only)
Preheat oven to 400, and bake the potatoes or 1 hr. or until done.
When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan,
and saute onion until light brown. Add the flour to the onions, and
stir to make a roux.
Add stock, water, cornstarch, mashed potato flakes, and spices to the
pot and bring to a boil. Reduce heat, and simmer for 5 mins.
Cut potatoes in half lengthwise, and scoop out contents with a lg.
spoon. Discard skin. Chop baked potato with a lg. knife to make
chunks that are about 1/2" in size.
Add chopped baked potato and half and half to the saucepan, and bring
soup back to a boil, then reduce heat, and simmer the soup for
another 15 mins., or until it is thick.
Spoon about 1 1/2 c. of soup into a bowl, and top with about 1 T. of
shredded Cheddar cheese, a 1/2 T. of crumbled bacon, and a tsp. or so
of chopped green onion.
Repeat for remaining servings.
Makes 6-8 servings
3 T. butter
1 c. diced white onion
2 T. flour
4 c. chicken stock
2 c. water
1/4 c. cornstarch
1 1/2 c. instant mashed potatoes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 c. half and half
Garnish
1/2 c. shredded Cheddar cheese
1/4 c. crumbled cooked bacon
2 green onions, chopped (green part only)
Preheat oven to 400, and bake the potatoes or 1 hr. or until done.
When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan,
and saute onion until light brown. Add the flour to the onions, and
stir to make a roux.
Add stock, water, cornstarch, mashed potato flakes, and spices to the
pot and bring to a boil. Reduce heat, and simmer for 5 mins.
Cut potatoes in half lengthwise, and scoop out contents with a lg.
spoon. Discard skin. Chop baked potato with a lg. knife to make
chunks that are about 1/2" in size.
Add chopped baked potato and half and half to the saucepan, and bring
soup back to a boil, then reduce heat, and simmer the soup for
another 15 mins., or until it is thick.
Spoon about 1 1/2 c. of soup into a bowl, and top with about 1 T. of
shredded Cheddar cheese, a 1/2 T. of crumbled bacon, and a tsp. or so
of chopped green onion.
Repeat for remaining servings.
Makes 6-8 servings
