Tuesday, April 6, 2010

Baked Potato Soup

I love my sisters for millions of reasons and sharing good recipes we find is one of them. My sister Katie had tried for years to find her perfect potato soup (similar to Tony Roma's) and when she found this one, we all got an email with the recipe. She had found it! It was in an old cookbook her husband had from church years ago, she changed it just a bit. She made it for us over Christmas vacation and it was love at first bite. We had another cold spring day today so I was in a soup mood. My family, especially my husband loved it.

Baked Potato Soup
1 cube butter
1 entire diced onion
1/2 cup flour
1 pint half and half
2 lbs baked or boiled potatoes, peeled - about 4 or 5 large or 7 to 8 small
1 tsp salt
1/2 tsp basil
1/4 tsp pepper
1/4 tsp Tabasco sauce
1 quart chicken stock, I used 4 cups water adn 4 bouillon cubes
Saute onions in butter until transparent and tender. Add flour then half and half slowly. Stir very well after adding each so make sure it stays smooth. Add chicken stock, spices and potatoes. I baked the potatoes, cut them in half, poked them with a spoon a few times and scooped out the centers so it was small chunks of potato. You don't want them mashed, just broken up a bit. Add as much potato as you like.
Serve with grated cheese, green onions, bacon and sour cream.