Restaurant-Quality Baked Potato Soup

Name: Restaurant-Quality Baked Potato Soup
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters chicken stock; 227 grams bacon - cooked and crumbled; 59 milliliters cornstarch; 1 teaspoons dried basil; 0 teaspoons dried thyme; 2 Tbsps all-purpose flour; 2 green onions, chopped; 1 teaspoons ground black pepper; 237 milliliters half-and-half; 3 Tbsps margarine; 355 milliliters instant mashed potato flakes; 2 potatoes; 1 teaspoon salt; 118 milliliters shredded Cheddar cheese; 473 milliliters water; 473 milliliters chopped white onion

Restaurant-Quality Baked Potato Soup

Restaurant-Quality Baked Potato Soup might be a good recipe to expand your main course repertoire. This recipe serves 6. One serving contains 503 calories, 16g of protein, and 31g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of basil, flour, half-and-half, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Bake potatoes for 1 hour, or until done. Set aside to cool.

Ingredients you will need

Potato

Equipment you will use

Oven

Melt butter in a 3 quart saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux.

Ingredients you will need

Onion

All Purpose Flour

Pour in chicken stock and water.

Ingredients you will need

Chicken Stock

Water

Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.

Ingredients you will need

Instant Potatoes Flakes

Corn Starch

Pepper

Basil

Thyme

Salt

Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Ingredients you will need

Shredded Cheese