3/4 tsp. pepper (this is a lot and makes it VERY peppery). I'd got light, adding more if needed
1/2 tsp. basil
1/8 tsp. thyme
1 c. half and half (I use one can of fat free evaporated milk, instead)
Instructions
Bake the potatoes, in the oven or in the microwave. Note: For faster/easier recipe, you can either peel and boil the potatoes or use canned potatoes. Though "real" potatoes are the best.
Melt butter in saucepan and saute onions until light brown. Add flour to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices. Bring to a boil, then reduce heat and simmer for 5 minutes.
Add potatoes. (scoop out the baked ones into chunks and half and half.
Bring back to a boil, reduce heat, and simmer for 15 minutes or until thick.
Note: For thinner soup, add some milk to the pot. For thicker soup, add more instant mashed potatoes.
Serving
Suggestions
Garnish with shredded cheese, bacon, green onions and/or sour cream.
Originally Submitted
2/11/2008
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