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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My MIL makes this all of the time. I think she found the recipe online - you can play around with the flavor a bit as it has instant potato - try cheddar, sour cream & chive, butter - the recipe calls for origional. When I'm in a pinch, I steam my potatoes - it goes even faster. Ingredients:
6 large potatoes, baked, then chopped coarsley |
3 tablespoons butter |
1 white onion, diced |
4 cups chicken stock |
2 cups water |
1/4 cup cornstarch |
1 1/2 cups instant mashed potatoes |
1 teaspoon salt |
3/4 teaspoon pepper |
1/2 teaspoon basil |
1/8 teaspoon thyme |
1 cup half-and-half |
cheese, garnish (optional) |
bacon, garnish (optional) |
scallion, garnish (optional) |
Directions:
1. melt butter, saute onions in butter.
2. add flour to make a roux.
3. add stock, water, cornstarch, spices and instant potatoes.
4. bring to boil.
5. reduce and simmer 5-10 minutes.
6. add chopped baked potatoes and half and half.
7. bring to a boil again.
8. then reduce and let simmer for 15 minutes.
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