Recidiva
Harastal
- Joined
- Sep 3, 2005
- Posts
- 89,726
Okay, I made this - YUM. I diverge from the recipe by using white potatoes with skin on and dicing before boiling. I used 1 cup cream and 1 cup whole milk instead of half and half. I have a Chipotle honey sauce I like more than Tabasco so I used that. Fresh basil chiffonade instead of dried. Scallions instead of chives.
The server at the restaurant also said you can use leftover baked potato instead of the flakes, and I might try that next time, but the texture and flavor are spot on even with the storebought flakes.
The original recipe called for 1/4 cup flour instead of 1/4 cup potato flakes. Hope you tinker to your satisfaction. Yummy.
The color was definitely due to the hot sauce...I used...too much. Thank goodness it was mild.
Baked Potato Soup
3 med white or red waxy potatoes,
Peeled and quartered
4 Tbsp butter
2 med onions, diced about 1/4inch
1/4 c potato flakes
4 c Chicken broth
1 c Dried potato flakes
2 c Half and half
1/8 ts White pepper
1/8 ts Salt
1/2 ts Dried basil
1/8 ts Garlic powder
1/8 ts Tabasco sauce
6 Strips bacon, cooked and
Crumbled
2 oz Colby cheese, shredded
3 tb Chopped chives or scallions
Place potatoes in a large pot of cold water and bring to a boil. Boil
gently about 20 minutes or until potatoes are tender. Drain, cook
and cut into 1/2-inch dice (about 3 cups), set aside.
In a large, heavy saucepan, melt the butter over medium heat. Add the
onions, turn heat to low and cook the onions, stirring occasionally,
for 15 minutes. Do not brown.
Stir in flour and let bubble for 2 minutes, stirring occasionally.
Raise heat to medium and whisk in the chicken broth. When the broth
is hot, whisk in the potato flakes and continue whisking until
mixture is smooth. Let simmer on low heat for 15 minutes, stirring
occasionally. Whisk in the half and half and simmer an additional 10
minutes. Do not boil. Stir in the seasonings and the potato cubes.
To serve, divide among 6 large soup bowls. Sprinkle the tops with the
bacon, cheese and chives.
The server at the restaurant also said you can use leftover baked potato instead of the flakes, and I might try that next time, but the texture and flavor are spot on even with the storebought flakes.
The original recipe called for 1/4 cup flour instead of 1/4 cup potato flakes. Hope you tinker to your satisfaction. Yummy.
The color was definitely due to the hot sauce...I used...too much. Thank goodness it was mild.
Baked Potato Soup
3 med white or red waxy potatoes,
Peeled and quartered
4 Tbsp butter
2 med onions, diced about 1/4inch
1/4 c potato flakes
4 c Chicken broth
1 c Dried potato flakes
2 c Half and half
1/8 ts White pepper
1/8 ts Salt
1/2 ts Dried basil
1/8 ts Garlic powder
1/8 ts Tabasco sauce
6 Strips bacon, cooked and
Crumbled
2 oz Colby cheese, shredded
3 tb Chopped chives or scallions
Place potatoes in a large pot of cold water and bring to a boil. Boil
gently about 20 minutes or until potatoes are tender. Drain, cook
and cut into 1/2-inch dice (about 3 cups), set aside.
In a large, heavy saucepan, melt the butter over medium heat. Add the
onions, turn heat to low and cook the onions, stirring occasionally,
for 15 minutes. Do not brown.
Stir in flour and let bubble for 2 minutes, stirring occasionally.
Raise heat to medium and whisk in the chicken broth. When the broth
is hot, whisk in the potato flakes and continue whisking until
mixture is smooth. Let simmer on low heat for 15 minutes, stirring
occasionally. Whisk in the half and half and simmer an additional 10
minutes. Do not boil. Stir in the seasonings and the potato cubes.
To serve, divide among 6 large soup bowls. Sprinkle the tops with the
bacon, cheese and chives.
