1/4 lb butter
1 cups yellow onions , finely diced
1/2 cup flour
1 quart warm water
1/4 cup chicken stock
1 cup instant potato flakes
2 cups heavy cream
2 cups milk
1/2 teaspoon Tabasco sauce
Salt and pepper, garlic powder and dried basil (to taste)
Grated cheese, bacon and\or scallions (optional, for topping)
Directions
- Prick washed potatoes and bake in a preheated 400 degree oven until a fork pierces the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2" to 3/4" cubes.
- Melt butter in a large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent. Don't let them burn!
- Add flour to onions and butter and cook for 4 to 5 minutes, stirring until the flour is absorbed.
- In a separate container, combine water, chicken stock, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain.
- Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer.
- Add milk and cream, stirring until smooth and lightly thickened. Lightly simmer for 15 minutes.
- Combine the potatoes with the soup to complete.
- Season to taste with salt, pepper and garlic as needed.
- Serve topped with cheese, crumbled bacon and chopped scallions (optional).
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