BAKED TATER SOUP

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 6 medium potatoes
  • 3 tablespoons butter
  • 1 cup diced white onion
  • 2 tablespoons flour
  • 4 cups chicken stock
  • 2 cups water
  • 1/4 cup cornstarch
  • 3/4 cup instant potato flakes
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1 cup half and half
  • 12 strips crumbled, cooked bacon

Directions

  • Bake potatoes until done in microwave or oven. As potatoes cool, melt butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, potato flakes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2 inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

Notes

Categories: Bisque/Cream  Soup 
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