Baked Potato Soup Recipe
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Contributor: |
Contributor: Wendy McCleery
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Medium Potatoes
3 Tbsp. Butter
1 C White Onion, diced
2 Tbsp. Flour
4 C Chicken Stock
2 C Water
¼ C Cornstarch
1½ C Instant Potatoes
1 tsp. Salt
¾ tsp. Pepper
½ tsp. Basil
⅛ tsp. Thyme
1 C Half and Half
Garnish:
½ C Shredded Cheddar Cheese
¼ C Crumbled Cooked Bacon
2 Green Onion, chopped (green part only)
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Directions: |
Directions:Preheat oven to 400 F. Bake potatoes for 1 hour or until tender.
When potatoes have cooked, remove from oven and cool. While potatoes cool, prepare soup by melting butter in a large saucepan and saute onion until light brown. Add the flour to the onions and butter and cook for a few minutes. Add stock while whisking to prevent lumps. Add water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cut baked potatoes in half lengthwise and scoop out contents with a large spoon. Discard skins. Chop baked potatoes with large knife to make chunks that are about ½ inch in size. Add chopped baked potato and half and half to the saucepan. Bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. Spoon about 1 of shredded cheese, a half teaspoon of bacon and a teaspoon or so of green onion as garnish. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
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