Baked Potato Soup

Little Kathryn’s Christening was around Valentine’s Day so we served soups and breads. This Baked Potato is the same one served at Houlihans. Yummy, even for vegetable-haters. The onions are important, so don’t omit them. Just puree them in a food processor or blender before proceeding with the flour thickening step. Chicken base is a paste sold in a jar the soup aisle of most grocery stores. It is similar to bouillon cubes or crystals, but much, much better. I buy it in bulk at Costco. Keeps forever in the fridge and boosts gravies and soups wonderfully.

Baked Potato Soup

1 1/2 pounds baking potatoes
1 stick butter
2 cups diced Spanish onion (big, yellow)
1/3 cup flour
5 cups water
1/4 cup chicken base
1 cup instant potato flakes
3/4 tsp dried basil flakes
1/2 tsp Tabasco
1 cup heavy cream
1 cup milk
salt and white pepper -- to taste
Garnish: Finely grated cheddar, crumbled bacon, sliced scallions

Wash potatoes, prick skins & bake in a preheated 400 oven until a fork pierces the center easily. Allow potatoes to cool completely. Remove skin and cut potatoes into 1/2" cubes. Set aside. Melt butter in large saucepan. Add onions and saute over low heat for 10 min. or until onions are translucent. Don't allow onions to burn. Add flour to onions and butter and cook 4-5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes and seasonings. Whisk thoroughly. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to simmer. Add milk and cream stirring until smooth and slightly thickened. Simmer for 15 minutes. Do not boil. Add cubed potatoes and stir to combine. Top individual servings with grated Cheddar cheese, bacon or sliced scallions.