Restaurant-Quality Baked Potato Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Restaurant-Quality Baked Potato Soup

1. Potatoes - 2
2. Margarine - 3 tablespoons
3. Chopped white onion - 2 cups
4. All-purpose flour - 2 tablespoons
5. Chicken stock - 4 cups
6. Water - 2 cups
7. Cornstarch - ¼ cup
8. Instant mashed potato flakes - 1 ½ cups
9. Salt - 1 teaspoon
10. Ground black pepper - ¾ teaspoon
11. Dried basil - ½ teaspoon
12. Dried thyme - ⅛ teaspoon
13. Half-and-half - 1 cup
14. Shredded Cheddar cheese - ½ cup
15. Bacon - cooked and crumbled - 8 ounces
16. Green onions, chopped - 2

How to cook deliciously - Restaurant-Quality Baked Potato Soup

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.

2. Stage

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. Stage

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.