Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Baking potatoes
1/4 lb Butter
2 c Yellow onion -- diced
1/3 c Flour
5 c Water
1/4 c Low sodium chicken base
1 c Instant potato flakes
3/4 ts Dried basil
1/2 ts Tabasco sauce
1 c Heavy cream
1 c Milk
Salt -- to taste
White pepper -- to taste

Preheat oven to 4000. Prick washed potatoes bake until a fork
pierces to 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 minutes or until onions are translucent. Don't allow onions
to burn. Add flour to onions butter and cook 4 - 5 minutes,
stirring well until flour is absorbed. In a separate container,
combine water, chicken base, potato flakes seasonings. Stir or
whisk thoroughly to eliminate lumps. Add slowly to onion mixture,
stirring constantly so no lumps form. Increase to medium heat
continue cooking until the soup begins to gently simmer. Add milk
cream, stirring until smooth lightly thickened. Simmer for 15
minutes. 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 bacon pieces.

Recipe By : The Pittsburgh Post-Gazette

From: Athamilton#aol.Com (Athamilton) Date: 10 Jun 1996 10:46:46 -0400

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