Dalt's Baked Potato Soup
3 md White or red waxy potatoes, Peeled and quartered
4 tb Butter
2 md Onions, diced about 1/4 inch
1/4 c All purpose flour
4 c Chicken broth or 2 (14 1/2 Ounce) cans reduced salt Chicken broth and 6 tb
1 c Dried potato flakes - I used Martha White "Spud Flakes"
2 c Half and half
1/8 ts White pepper
1/8 ts Salt
1/2 ts Dried basil
1/8 ts Garlic powder
1/8 ts Tabasco sauce
6 Strips bacon, cooked and Crumbled
2 oz Colby cheese, shredded
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
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 whisking 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.
Yield: 6 servings