• 60minutes
  • 366calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 tablespoons butter

  2. 4 cups diced onions

  3. 1/2 cup flour

  4. 1/4 cup chicken base, mixed with

  5. 8 c. water

  6. 1 1/4 cups instant instant potato flakes

  7. 4 cups half-and-half (Sometimes I use heavy cream)

  8. 1/2 teaspoon seasoning salt

  9. 1 teaspoon basil (this usually gets tripled once we got an herb garden bc its so amazingly aromatic when it's fresh...)

  10. 1 -4 dash Tabasco sauce

  11. 2 cups cooked diced potatoes (no joke i made them in the microwave last week)

  12. grated cheddar cheese (grate your own)

  13. 4 slices bacon , fried, drained, and crumbled

  14. green onion tops or fresh chives

Instructions Jump to Ingredients ↑

  1. In large stock pot saute onions in butter 10- 15 minute Do not brown.

  2. Add flour to onions and butter, cook 4-5 minute Do not brown.

  3. Mix chicken stock with potato buds. Use a whisk to blend until smooth.

  4. Add stock mixture to roux. mixing slowly with whisk. Cook 15- 20 minute.

  5. Whisk in half and half and cook for 10 more minutes. Do not boil.

  6. Add spices and taste and toggle taste :).

  7. Add potatoes, and pour into bowls.

  8. Garnish with cheddar, chives, bacon.

  9. ** Cooking the bacon, grating cheese, chopping green onion while the soup is cooking all cut down on prep time.


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