1/2 lbs. butter
1 1/4 lbs. onions
1 c. flour
1 qt. half and half (or 2 c. milk & 2 c. cream)
4 lbs. baked potatoes (cooled and diced)
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon Tabasco Sauce
8 c. chicken stock
Saute onions; add flour and stock to make white sauce. Add everything else. Serve hot topped with bacon bits, grated cheese and green onions.
By Sarah G.
Thursday, October 1, 2009
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1 comments:
I made your soup! It was delicious! I didn't realized that you were supposed to bake the potatoes ahead of time, so I just boiled them.
Delicious! And plenty of leftovers. Yum!
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