Restaurant Style Baked Potato Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 8 tablespoons butter
• 4 cups diced onions
• 1/2 cup flour
• 1/4 cup chicken base, mixed with 8 c. water
• 1 1/4 cups instant instant potato flakes
• 4 cups half-and-half (sometimes i use heavy cream)
• 1/2 teaspoon seasoning salt
• 1 teaspoon basil (this usually gets tripled once we got an herb garden bc its so amazingly aromatic when it's fresh...)
• 1 -4 dash tabasco sauce
• 2 cups cooked diced potatoes (no joke i made them in the microwave last week)
• grated cheddar cheese (grate your own)
• 4 slices bacon, fried, drained, and crumbled
• green onion tops or fresh chives

Recipe

• 1 in large stock pot saute onions in butter 10- 15 minute do not brown.
• 2 add flour to onions and butter, cook 4-5 minute do not brown.
• 3 mix chicken stock with potato buds. use a whisk to blend until smooth.
• 4 add stock mixture to roux. mixing slowly with whisk. cook 15- 20 minute.
• 5 whisk in half and half and cook for 10 more minutes. do not boil.
• 6 add spices and taste and toggle taste :).
• 7 add potatoes, and pour into bowls.
• 8 garnish with cheddar, chives, bacon.
• 9 ** cooking the bacon, grating cheese, chopping green onion while the soup is cooking all cut down on prep time.