Title: Baked Potato Soup *** (Kxdr86a)
Categories: Soup Vegetable
Yield: 4 Servings
| 4 | oz | Butter |
| 1 | qt | Diced onion |
| 1/2 | c | Flour |
| 2 | qt | Chicken stock |
| 1 1/4 | c | Dry instant mashed potato mi |
| 1 | qt | Half and half |
| 1/2 | ts | Broiler spice |
| 1 | ts | Basil |
| 1 | ds | Tabasco |
| 40 | c | Diced; cooked potatoes |
| | | Cheddar cheese; |
| | | Bacon bits; |
| | | Chopped green onions |
Saute onions in butter until soft but not brown. Add flour. Cook 4-5 min.
Combine stock and instant potatoes; blend with a whip until smooth. Add to
roux; mixing slowly with whip. Cook 15-20 min. Blend in cream with a whip;
cook 10 min. more. Do not boil. Season with broiler spice [don't ask, I
don't know what exactly it is. It's a proprietary spice blend distributed
by a food wholesaler. Try seasoned salt or perhaps a cajun spice blend.]
basil and tabasco. Serve garnished with a handful of diced potato and
sprinkles of cheddar and bacon bits. From Sysco's Menus Today Jan/Feb 1992.
FROM:
MICHAEL DONOVAN (KXDR86A)