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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My husband loves this hearty soup. You can make it in the summer when you don't want to heat your oven, or in the winter when a hearty soup is just the perfect comfort food. Serve with a nice cheese/garlic bread or biscuits. Ingredients:
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) |
Directions:
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!
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