Recipe from: Shae Johnson
This recipe is served best with fresh, crisp cut bacon on top! LOVED THIS SOUP!!
2 medium potatoes (about 2 cups chopped)
3 T butter
1 cup diced white onion
2 T flour
4 c chicken broth
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 t salt
3/4 t pepper
1/2 t basil
1/8 t thyme
1 cup half and half
Directions: Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.
Add the stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with shredded cheddar cheese, fresh, crisp bacon cut into bite sized pieces, and chopped green onion.
This recipe is served best with fresh, crisp cut bacon on top! LOVED THIS SOUP!!
2 medium potatoes (about 2 cups chopped)
3 T butter
1 cup diced white onion
2 T flour
4 c chicken broth
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 t salt
3/4 t pepper
1/2 t basil
1/8 t thyme
1 cup half and half
Directions: Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.
Add the stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with shredded cheddar cheese, fresh, crisp bacon cut into bite sized pieces, and chopped green onion.
You're right! It IS yummy!! I tried this recipe yrs. ago and took it to the Lewis family Christmas party. Scott LOVED it! Its been yrs. since I made it so I'll have to make it again soon.
ReplyDelete