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Restaurant Style Baked Potato Soup

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“LEFT OVER BAKED POTATOES STOP HERE! Who dosen't like potato soup?! This one is infused with an amazing basil flavor. It is very authentic, but the basil gives it a little something wonderful..a new dimension if you will. I bet having leftover baked potatoes from a grill would really bring a new smoky flavor to this soup if you've got em'.”
READY IN:
1hr
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. In large stock pot saute onions in butter 10- 15 minute Do not brown.
  2. Add flour to onions and butter, cook 4-5 minute Do not brown.
  3. Mix chicken stock with potato buds. Use a whisk to blend until smooth.
  4. Add stock mixture to roux. mixing slowly with whisk. Cook 15- 20 minute.
  5. Whisk in half and half and cook for 10 more minutes. Do not boil.
  6. Add spices and taste and toggle taste :).
  7. Add potatoes, and pour into bowls.
  8. Garnish with cheddar, chives, bacon.
  9. ** Cooking the bacon, grating cheese, chopping green onion while the soup is cooking all cut down on prep time.

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