Restaurant-Quality Baked Potato Soup
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recipe
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Ingredients:
-
2 potatoes
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3 tablespoons margarine
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2 cups chopped white onion
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2 tablespoons all-purpose flour
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4 cups chicken stock
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2 cups water
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1/4 cup cornstarch
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1 1/2 cups instant mashed potato flakes
Directions:
- 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.
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