Restaurant Style Baked Potato Soup

Name: Restaurant Style Baked Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 8 tablespoons butter; 4 cups diced onions; 1/2 cup flour; 1/4 cup chicken base, mixed with 8 c. water; 1 1/4 cups instant instant potato flakes; 4 cups half-and-half (Sometimes I use heavy cream); 1/2 teaspoon seasoning salt; 1 teaspoon basil (this usually gets tripled once we got an herb garden bc its so amazingly aromatic when it's fresh...); 1 -4 dash Tabasco sauce; 2 cups cooked diced potatoes (no joke i made them in the microwave last week); grated cheddar cheese (grate your own); 4 slices bacon, fried, drained, and crumbled; green onion tops or fresh chives

Submitted by Grimms Restaurant T

"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'."

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photo by Grimms Restaurant T

Ready In:: 1hr
Ingredients:: 13
Serves:: 10

ingredients

8 tablespoons butter
4 cups diced onions
¹⁄₂ cup flour
¹⁄₄ cup chicken base, mixed with 8 c. water
1 ¹⁄₄ cups instant instant potato flakes
4 cups half-and-half (Sometimes I use heavy cream)
¹⁄₂ teaspoon seasoning salt
1 teaspoon basil (this usually gets tripled once we got an herb garden bc its so amazingly aromatic when it's fresh...)
1 -4 dash Tabasco sauce
2 cups cooked diced potatoes (no joke i made them in the microwave last week)
grated cheddar cheese (grate your own)
4 slices bacon, fried, drained, and crumbled
green onion tops or fresh chives

directions

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

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Reviews

In comparison to other potato soups I make, this was less rich and one of my favorites. I used 8 left over baked potatoes, which is definitely more than 2 cups and wouldn't have it any other way. I also used fat-free half and half, and chicken broth instead of the chicken base and water. I will definitely make this again.

Cook4_6
This is worthy of 10 stars! I had become gun shy of trying baked potato soup recipes. I love the stuff at restaurants, and I can definately make other types of cream soups, but every time I tried to make my favorite, Baked Potato, it turned out too rich, or tasting like paste. Finally the curse is broken and I am in love with this soup, my whole family is. Thanks for sharing!

Kit_Kat

Tweaks

In comparison to other potato soups I make, this was less rich and one of my favorites. I used 8 left over baked potatoes, which is definitely more than 2 cups and wouldn't have it any other way. I also used fat-free half and half, and chicken broth instead of the chicken base and water. I will definitely make this again.

Cook4_6

RECIPE SUBMITTED BY

Grimms Restaurant T

Yay! We're finally back home in Texas! I just graduated from Le Cordon Bleu, in Scottsdale, AZ and couldn't be happier about being home! Right now I work dinner time at Las Canarias, at "La Mansion", on the Riverwalk when I'm not studying culinary anthropology and hanging out with my gorgeous hubby Dereck. I love recipezaar, and it makes my day everytime I get a comment about how someone enjoyed making one of my dishes for their family. I can't think of anything cooler than that!

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