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Dalt's baked potato soup
Artist: _
Categories: Baked, Potatoes, Soups & Stews, Vegetables
Yield: 6
Rating: 0
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Ingredients:
3 medWhite or red waxy potatoes
Peeled and quartered
4 tbspButter
2 medOnions, diced about žinch
1/4 cupAll purpose flour
4 cupChicken broth or 2 (14 ?/td>
Ounce) cans reduced salt
Chicken broth and 6 tb water
1 cupDried potato flakes (I used
Martha White "Spud Flakes"
2 cupHalf and half
1/8 tspWhite pepper
1/8 tspSalt
1/2 tspDried basil
1/8 tspGarlic powder
1/8 tspTabasco sauce
6 Strips bacon, cooked and
Crumbled
2 ozColby cheese, shredded
3 tbspChopped chives or scallions
Procedures:
1Place potatoes in a large pot of cold water and bring to a boil.
2Boil gently about 20 minutes or until potatoes are tender.
3Drain, cook and cut into ?inch dice (about 3 cups), set aside.
4in a large, heavy saucepan, melt the butter over medium heat.
5Add the onions, turn heat to low and cook the onions, stirring occasionally, for 15 minutes.
6Do not brown.
7stir in flour and let bubble for 2 minutes, stirring occasionally.
8Raise heat to medium and whisk in the chicken broth.
9When the broth is hot, whisk in the potato flakes and continue shisking until mixture is smooth.
10Let simmer on low heat for 15 minutes, stirring occasionally.
11Whisk in the half and half and simmer an additional 10 minutes;do not broil.
12Stir in the seasonings and the potato cubes.
13to serve, divide among 6 large soup bowls.
14Sprinkle the tops with the bacon, cheese and chives.
15per serving: 379 calories, 11 grams protein, 24 grams of fat, 31 grams carbohydrates, 65 milligrams cholesterol, 375 milligrams sodium, 58 percent of calories from fat.
16formatted by: diana eichman
 
 
 
 

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