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Ingredients
- * 2 medium baked potatoes
- * 3 teaspoons butter
- * 1 cup diced white onion
- * 2 teaspoons flour
- * 4 cups chicken stock
- * 2 cups water
- * 1/4 cup cornstarch
- * 1 1/2 cups instant mashed potatoes
- * 1 teaspoon salt
- * 3/4 teaspoon pepper
- * 1/2 teaspoon basil
- * 1/8 teaspoon thyme
- * 1 cup half-and-half
- Garnish
- * 1/2 cup shredded cheddar cheese
- * 1/4 cup crumbled cooked bacon
- * 2 green onions, chopped
Details
Preparation time 30mins
Cooking time 32mins
Adapted from food.com
Preparation
Step 1
1. Melt butter in a large saucepan and sauté onion until light brown.
2. Add the flour to the onions and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.
4. Reduce heat and simmer for 5 minutes.
5. Cut potatoes in half lengthwise and scoop out.
6. Discard skins.
7. Chop potato flesh into 1/2 inch chunks.
8. Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.
9. Ladle into bowls, and serve with 1 tbsp cheese, 1/2 tbsp bacon bits and 1 tsp onion sprinkled on top.
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