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Recipe from The Coffee Exchange
restaruant, N. Palm Beach, Florida.


1/2 medium onion, coarsley chopped
1/4 pound butter, melted
1/2 cup flour
1/3 cup instant mashed potatoes
1 1/2 tbsp chicken base
5 cups water
1 pint milk
1 pint heavy cream
1 pint half-and-half
1/2 tbsp basil
1/4 tbsp parsley, or more to taste
1/4 tbsp white pepper
1/4 tbsp garlic powder
1 1/2 warm, unpeeled, medium baked potatoes, cubed
Chopped cooked bacon, chopped chives and shredded Cheddar cheese to garnish

Saute onion in butter until soft.
Add flour to create a roux.
Add dehydrated potato and chicken base, stir well.
Add water, milk, cream and half-and-half. Stir in spices.
Heat, but do not boil. Stirring constantly, heat 5 minutes, or until a creamy texture develops.

When ready to serve, add potato cubes to each serving bowl before ladling in soup. Garnish servings with bacon, chives and cheese.
Serve immediately.

Makes 8 servings, 8 ounces each.

Source: Jerry Mears, President of The Coffee Exchange,
Milwaukee Sentinel newspaper, Jan 31, 1991
 
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