Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Baking potatoes

  2. 1/4 lb 113g / 4oz Butter

  3. 2 cups 125g / 4.4oz Diced yellow onion

  4. 1/3 cup 20g / 0.7oz Flour

  5. 5 cups 1185ml Water

  6. 1/4 cup 15g / 1/2oz Low-sodium chicken base

  7. 1 cup 237ml Instant potato flakes

  8. 3/4 teaspoon 3.8ml Dried basil

  9. 1/2 teaspoon 2 1/2ml Tabasco sauce

  10. 1 cup 237ml Heavy cream

  11. 1 cup 237ml Milk

  12. Salt - to taste

  13. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2-inch cubes. Set aside.

  2. Melt butter in a large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions and butter and cook 4 to 5 minutes, stirring well until flour is absorbed.

  3. In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened.

  4. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine. Remove from heat and serve. Top each serving with grated Cheddar cheese, sliced scallions and bacon pieces.

  5. This recipe yields ?? servings.


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