Friday, March 13, 2009

Baked Potato Soup

Baked Potato Soup
Gregg Fry


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


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

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