Baked Potato Soup
~makes about 1 gallon~
1/4 # Butter (1 stick)
1 Qt. Diced Onions (4 cups — abt. 2 large 0’s)
1/2 C. All Purpose Flour
2 Qt. Chicken Stock (64 oz.)
1 1/4 C. Instant Mashed Potato
1 Qt. Half and Half Cream
1 C. cooked diced potatoes (abt. 1 baking potato)
1/2 t. Seasoning Salt
1 t. Basil
Dash Tobasco
Toppings:
Shredded Cheddar
Diced Green Onions
Crumbled Bacon
Directions:
Saute’ butter & onions on low heat until onions are tender (about 10 – 15 minutes – Do not brown,).
Add flour to onions and butter, Mix well.
Cook for 4 – 5 minutes. Do not brown.
Add chicken stock slowly to roux; while stirring with a whisk. Bring to a boil.
Add instant mashed potatoes SLOWLY while stirring with a whisk. Lower heat and cook for 15 – 20 minutes.
Whisk in half and half and cook for 10 more minutes. DO NOT bring to a boil.
Add 1 cup of cooked diced potatoes. Season with basil, tobasco and seasoning salt.
When ready, serve soup in a cup or bowl and top with: Shredded Cheddar, diced Green Onions and crumbled Bacon.
