Directions: |
Directions:1. Wash potatoes, prick skins and bake in a 400º oven until a fork pierces to the center easily.
2. Remove potatoes from oven and allow to fully cool.
3. Remove skin and cut potatoes into 1/2 inch cubes and set aside.
4. Melt butter in a large saucepan.
5. Add onions and saute over low heat for ten minutes or onions are translucent. (Do not burn)
6. Add flour to onions and butter and cook for another four to five minutes, stirring well until flour is absorbed.
7. In separate saucepan, combine water, chicken base, potato flakes, basil and Tabasco and salt and pepper to taste.
8. Stir or whisk thoroughly to eliminate lumps.
9. Add slowly to onion mixture, stirring constantly so no lumps form.
10. Increase to medium heat and continue cooking until the soup begins to simmer.
11. Add cream and milk, stirring until smooth and lightly thickened. (Do not boil).
12. Simmer for 15 minutes.
13. Add cubed baked potatoes and stir to combine.
14. Remove from heat and serve.
15. Add cheese and scallions if preferred. |
Personal
Notes: |
Personal
Notes: 1. Potatoes: Microwaving the potatoes cuts down on prep time. Also using smaller potatoes save on baking time.
2. Chicken base: Author uses Better than Boullon chicken base, but low-salt bouillon cubes work.
3. Soup is thick, very creamy and smooth.
4. Reheats nicely on stove, but if it gets too thick, add more milk.
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