Ingredients
| 1 |
cup skim milk |
| 1 |
cup heavy cream |
| 1/2 |
tsp tabasco sauce |
| 3/4 |
tsp dried basil |
| 1 |
cup instant potato flakes |
| 1/4 |
cup chicken broth |
| 5 |
cups water |
| 1/3 |
cup flour |
| 2 |
cups yellow onion - diced |
| 1/2 |
cup margarine |
| 4 |
large potatoes |
| 1 |
salt, to taste |
| 1 |
pepper, to taste |
Directions
- preheat oven to 400. Prick washed potatoes & bake until a fork pierces the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside.
- Melt butter in a large saucepan. Add onions & saute over low heat for 10 mins or until onions are translucent. Don't allow onions to burn.
- Add flour to onions & cook 4-5 mins, stirring well until flour is absorbed.
- In a separate container, combine water, chicken broth, potato flakes, and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form.
- Increase to med. heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth and slightly thickened. Simmer for 15 mins. Do not boil. Soup should just simmer lightly.
- Add cubed baked potatoes & stir to combine. Remove from heat & serve. Top each serving with grated Cheddar cheese, sliced scallions [green onions], & bacon pieces.
- Enjoy!
Categories
First Course, Side Dish, Soup
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