Friday, January 11, 2008

Baked potato soup with cheddar cheese

1 1/2 lb baking potatoes
1/4 cup butter
2 cups yellow onion - diced
1/3 cup non-bleached flour
5 cups vegetable stock
1 cup instant potato flakes
3/4 tsp dried basil
1/2 tsp Tabasco sauce
2 cups milk
salt and pepper to taste

Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2″ cubes. Set aside. Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, vegetable stock, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & stir to combine. Remove from heat & serve. Top each serving with grated cheddar cheese.

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