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Baked Potato Soup by destinationAZ

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  • Baked Potato Soup by destinationAZ

    destinationAZ
    Posted December 07, 2005 08:30 PM

    I made this for dinner tonight and it was delicious and perfect for a cold winter night. The only change I made was I did not add cornstarch (I didn't realize I didn't have any) and I add some shredded cheddar cheese while it was simmering. It turned out nice and think so I will not use cornstarch in the future either.

    Enjoy!


    Restaurant-Quality Baked Potato Soup

    INGREDIENTS:
    2 potatoes
    3 tablespoons margarine
    2 cups chopped white onion
    2 tablespoons all-purpose flour
    4 cups chicken stock
    2 cups water
    1/4 cup cornstarch
    1 1/2 cups instant mashed potato flakes
    1 teaspoon salt
    3/4 teaspoon ground black pepper
    1/2 teaspoon dried basil
    1/8 teaspoon dried thyme
    1 cup half-and-half
    1/2 cup shredded Cheddar cheese
    8 ounces bacon - cooked and crumbled
    2 green onions, chopped

    DIRECTIONS:
    1. Preheat oven to 400 degrees F. Bake potatoes for 1 hour, or until done. Set aside to cool.
    2. 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.
    3. 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.
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