Restaurant-Quality Baked Potato Soup recipe
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Ingredients
- 2 potatoes 3 tablespoons margarine 2 cups chopped white onion 2 tablespoons all-purpose flour 4 cups chicken stock 2 cups water ¼ cup cornstarch 1 ½ cups instant mashed potato flakes 1 teaspoon salt ¾ teaspoon ground black pepper ½ teaspoon dried basil ⅛ teaspoon dried thyme 1 cup half-and-half ½ cup shredded Cheddar cheese 8 ounces bacon - cooked and crumbled 2 green onions, chopped
Nutrition Info
- 491.8 caloriescarbohydrate: 36.3 gcholesterol: 66.5 mgfat: 29.2 gfiber: 3.7 gprotein: 21 gsaturatedFat: 11.1 gservingSize: -sodium: 1418.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Restaurant-Quality Baked Potato Soup
Directions
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Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.