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Baked Potato Soup
Recipe Submitted by Aunt Runner.
4 medium potatoes
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
3/4 cup instant potato flakes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half and half
8 strips crumbled, cooked bacon
Cheddar cheese for garnish
Bake potatoes until done in microwave or oven. As potatoes cool, melt butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, potato flakes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2 inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. Spoon soup into bowls and garnish with cheese. Serves 6-8.
Aunt Runner's Recipes is a wonderful resource and community for recipe sharers. There are tons of great recipes from Aunt Runner herself, like this one she shared with us, along with many more from her active recipe community. All of the recipes are tried and true…and delicious. Make sure to check out Aunt Runner's great recipe book while you visit her site.
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