Ingredients
- 2 cupspotatoes chunks, baked and fully cooled
- ¼ lbbutter
- 2 cupsyellow onions, finely diced
- ½ cupflour
- 4 cupwarm water
- ¼ cupchicken base
- 1 cuppotato flakes
- 2 cupsheavy cream
- 2 cupsmilk
- ½ teaspoontabasco sauce
- salt and pepper, to taste
- garlic powder, to taste
- dried basil, to taste
Directions
- 1
Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
- 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.
- 3
Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
- 4
Cut pre-baked potatoes into chunks
- 5
Combine the potatoes with the soup to complete.