Bake Potato Soup

11 ingredients
2 steps

Ingredients

  • 2 cups potatoes, diced but unpeeled
  • 1/4 lb. butter
  • 2 cups finely diced yellow onion
  • 1/2 cup flour
  • 1 quart warm water
  • 1/4 cup chicken bouillon
  • 1 cup potato flakes
  • 2 cups heavy cream
  • 2 cups milk
  • 1/2 tsp. Tabasco
  • Salt, pepper, garlic powder, and dried basil to taste

Directions

  1. 1
    Saute onion in melted butter for 10 minutes in a large kettle. Add flour to onions and butter and cook four to five minutes, stirring until flour is absorbed.
  2. 2
    In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes. In a separate container, the potatoes should be covered with water, brought to boil, and simmered for 20 minutes. Combine the potatoes with the soup to complete.

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