Loaded Baked Potato Soup

By á-12910

A thick, hearty creamy potato soup. Add cubed ham or chunks of chicken to make it a meal. Great for winter!

Ingredients

• Soup:
• 1 cup butter
• 4 tablespoons flour
• 1 cup instant mashed potatoes
• 1/2 teaspoon Basil
• 1 teaspoon Tabasco
• 2 cups half& half
• 1 medium onion diced(white or yellow)
• 8 cups chicken stock
• salt
• pepper
• 4 large potatoes (baked preferably)
• 1 lb cubed ham or cooked, bite size chicken(if desired)
• Garnish:
• Shredded cheese
• Crumbled, cooked bacon
• Sour Cream
• Sliced green onions

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

The potatoes should be baked before hand, however you can boil them in the stock instead. Baked gives the soup a better taste.

Melt the butter in a saute pan and add the diced onion. Saute till translucent but do not brown, Add the flour to make a roux.

In a large soup pot, add the chicken stock, instant potatoes, basil, and Tabasco. If you are boiling the potatoes, cut them into bite size chunks and add them now. Salt and pepper to taste.

Add the onion roux to the mix and bring to a boil, then reduce heat and simmer for 20 minutes.

If you are using baked potatoes, dice and add them now. If you are putting meat into it, add it now as well. Simmer 5-10 minutes, stirring carefully so you don't mash the potatoes.

Add the half & half till it hits your preferred consistency. Let it simmer 5 or 6 minutes but do not boil once the cream is added.

Served topped with the bacon, cheese, green onion and sour cream.