Baked Potato Soup

Baked Potato Soup
Gregg Fry

Ingredients:

1 Stick Butter
2 lbs Onions, Diced
2 ½ tsp Flour
½ Gallon Water
5 oz Chicken Base
1 ¼ Cup Instant Potato Pearls
1 Tbl Knorr’s Aromat All-Purpose Seasoning or Spike All-Purpose Seasoning. Aromat is best.
½ Tablespoon Salt
1 tsp Dried Basil
½ tsp White Pepper
2 tsp Black Pepper
¼ tsp Tabasco Salt
4 lbs Potatoes, Peeled, Cooked, Cut into ½ “ Chunks
Half & Half
Cheddar Cheese
Sour Cream
Bacon, Cooked and Diced
Green Onions, Sliced or Slivered

Directions:

Peel and dice raw potatoes. Steam until cooked before adding to soup. (Left over baked potatoes from previous meals may be used.)
Sauté Butter & Onion together. DO NOT brown
Add Flour to make a roux and cook for 5 minutes.
Combine water, chicken base, potato pearls, salt, basil, white & black pepper and Tabasco Sauce.
Gradually add to roux.
Bring to a boil, then reduce heat and simmer for 20 minutes, stirring often.
Add potatoes to soup and continue to simmer 5 – 10 minutes.
Stir carefully without mashing potato chunks.
This completes the soup base.
Soup base may be refrigerated at this point.

To Serve:

In large sauce pan, add 1 cup of Half & Half to each quart of soup base.
Heat to serving temperature and serve in soup bowls.

Add To Each Bowl as a Garnish and Flavor (in exact order as listed):

½ oz Cheddar Cheese
1 tsp Sour Cream
¼ oz Bacon
½ tsp Green Onion