Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md White or red waxy potatoes, 2 c Half and half
Peeled and quartered 1/8 ts White pepper
4 tb Butter 1/8 ts Salt
2 md Onions,diced about 1/4inch 1/2 ts Dried basil
1/4 c All purpose flour 1/8 ts Garlic powder
4 c Chicken broth or 2 (14 1/2 1/8 ts Tabasco sauce
Ounce) cans reduced salt 6 Strips bacon, cooked and
Chicken broth and 6 tb water Crumbled
1 c Dried potato flakes (I used 2 oz Colby cheese, shredded
Martha White "Spud Flakes" 3 tb Chopped chives or scallions

Place potatoes in a large pot of cold water and bring to a boil. Boil
gently about 20 minutes or until potatoes are tender. Drain, cook
and cut into 1/2-inch dice (about 3 cups), set aside.

In a large, heavy saucepan, melt the butter over medium heat. Add the
onions, turn heat to low and cook the onions, stirring occasionally,
for 15 minutes. Do not brown.

Stir in flour and let bubble for 2 minutes, stirring occasionally.
Raise heat to medium and whisk in the chicken broth. When the broth
is hot, whisk in the potato flakes and continue shisking until
mixture is smooth. Let simmer on low heat for 15 minutes, stirring
occasionally. Whisk in the half and half and simmer an additional 10
minutes;do not broil. Stir in the seasonings and the potato cubes.

To serve, divide among 6 large soup bowls. Sprinkle the tops with the
bacon, cheese and chives.

Per serving: 379 calories, 11 grams protein, 24 grams of fat, 31 grams
carbohydrates, 65 milligrams cholesterol, 375 milligrams sodium, 58
percent of calories from fat.

Formatted by: Diana Eichman
Submitted By JEFF PRUETT On 04-16-95

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