Yummy Baked Potato Soup
dharshai requested this, so I figured others might enjoy it as well
Ingredients:
2 cups chicken broth
1/4 cup instant mashed potato flakes
6 Tbsp butter
1/2 cup Flour
1 cup chopped onions
3 cups milk
3 large baked potatoes, diced or very roughly mashed
1/4 tsp garlic powder
1/4 tsp white pepper
1/4 tsp sugar
1/4 tsp black pepper
1 tsp salt
2 dashes Tabasco sauce
(optional - can of corn - drained)
Mix broth and mashed potato flakes, set aside. Melt butter, add flour creating a roux (basically cook over med low heat stirring frequently until slightly golden brown). Add sauteed onions. (You can either saute the onions in a separate pan or saute them first and incorporate them into the making of the roux) When the roux is getting lightly golden, slowly add the milk into the roux and onion mix. Add small amounts at a time (~1/2 cup), fully incorporating it before you add more. The soup should stay thick though this whole process. Once you've added all 3 cups, add the potato/broth mixture, the potatoes and the spices (and drained corn if you'd like). Stir well and simmer for an additional 10-15 minutes. If it is too thin, you can add additional potato flakes to thicken it up a bit.
Top with shredded cheese and bacon crumbles.
Oh and the spices are as always just a guideline - I tend to vary them depending on my mood and who's coming to dinner.
I have taken to making this recipe in an electric fry pan because I find it much easier to perfect the roux on a Teflon surface and with the more consistent temperature I get from the electric pan.
Ingredients:
2 cups chicken broth
1/4 cup instant mashed potato flakes
6 Tbsp butter
1/2 cup Flour
1 cup chopped onions
3 cups milk
3 large baked potatoes, diced or very roughly mashed
1/4 tsp garlic powder
1/4 tsp white pepper
1/4 tsp sugar
1/4 tsp black pepper
1 tsp salt
2 dashes Tabasco sauce
(optional - can of corn - drained)
Mix broth and mashed potato flakes, set aside. Melt butter, add flour creating a roux (basically cook over med low heat stirring frequently until slightly golden brown). Add sauteed onions. (You can either saute the onions in a separate pan or saute them first and incorporate them into the making of the roux) When the roux is getting lightly golden, slowly add the milk into the roux and onion mix. Add small amounts at a time (~1/2 cup), fully incorporating it before you add more. The soup should stay thick though this whole process. Once you've added all 3 cups, add the potato/broth mixture, the potatoes and the spices (and drained corn if you'd like). Stir well and simmer for an additional 10-15 minutes. If it is too thin, you can add additional potato flakes to thicken it up a bit.
Top with shredded cheese and bacon crumbles.
Oh and the spices are as always just a guideline - I tend to vary them depending on my mood and who's coming to dinner.
I have taken to making this recipe in an electric fry pan because I find it much easier to perfect the roux on a Teflon surface and with the more consistent temperature I get from the electric pan.