Creamy Baked Potato Soup

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 8 large potatoes, diced and partially skinned
• 1/2 cup butter
• 1/2 cup flour
• 5 cups warm water
• 1/4 cup chicken bouillon
• 1 cup approximately potato flakes
• 1 cup half-and-half
• 3 cups milk
• 1/2 teaspoon hot sauce
• salt
• pepper
• garlic salt
• dried basil
• 1/2 lb crumbled cooked bacon (optional)
• 8 ounces sauteed chopped mushrooms (optional)
• 4 ounces shredded cheddar cheese (optional)
• 1/2 cup sauteed onion (optional)

Recipe

• 1 melt the butter in a large saucepan, then add flour and stir with a wire whisk to make a roux.
• 2 mix warm water with bouillon, potato flakes, and seasonings.
• 3 slowly, add to roux, stirring gently, mixing until no lumps remain.
• 4 add milk and cream slowly, stirring till smooth and slightly thickened.
• 5 reduce heat and simmer for 15 minutes.
• 6 in a separate large pot, cover potatoes with water, boil then simmer for 20 minutes.
• 7 strain the potatoes, and gently mash in pot till broken up just a little.
• 8 combine the potatoes with the soup to complete. add extra potato flakes as needed to desired consistency.
• 9 in a separate skillet, fry up bacon and add to soup. sauté mushrooms & onions in the bacon fat. add to soup and sprinkle with cheddar cheese. yum!