Saturday, January 12, 2008

Baked Potato Soup

Baked Potato Soup (Liz Sontheimer)
Serves 6-8

2 med. Potatoes
3 Tbsp. Butter
1 c. onion
2 Tbsp. flour
4 c. chicken stock
2 c. water
2 Tbsp. cornstarch
1 ½ c. instant mashed potatoes
1 tsp salt
¾ tsp pepper
¼ tsp basil
pinch thyme
2 c. half and half

½ c. shredded cheddar cheese
¼ c. crumbled, cooked bacon
green onions, chopped

Preheat over to 400 and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove them from the oven to cool.

As potatoes cool, prepare soup by melting 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, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 min.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato to make chunks ½” in size. Add chopped potato and half & half to the saucepan. Simmer 15 minutes or until thickened.

Spoon soup into bowl and top with garnish’s of your choice.