|¼ cup||Instant potatoes|
|½ cup||Half and half|
|2½ cup||Chicken stock|
|1 pounds||Potatoes; peeled, cooked, and cut into 1/2" chunks|
|Shredded cheddar cheese|
|Crumbled cooked bacon; (or bacon bits)|
|Sliced green onion|
My husbands Aunt worked in Hawaii at Stuart Anderson's Black Angus and she gave us this recipe....I am not sure how original it is, she may have tried to duplicate it.
In a saucepan, melt the butter and saute onion until transluscent, but not brown. Add the flour to make a roux, and cook and stir for 5 minutes. In a seperate bowl, combine the chicken stock, instant potatoes, salt, basil, pepper and tobasco. Gradually add to the roux mixture, stirring and bringing to a boil, then reduce heat and simmer 20 minutes, stirring often.
Add the diced potatoes to the soup, continue to simmer 5-10 minutes, stirring carefully without mashing the potatoes. Add cream as desired for consistency. Garnish: Top individual bowls of soup with cheese, bacon, sour cream and onions.
Note: You may use any toppings for garnish that you would normally put on your baked potatoes. Also, the recipe is supposed to be for 4-6 servings, but they wouldn't be very big. If you double it, it serves 4-6 generously.
Posted to EAT-L Digest by Nsabatino <Nsabatino@...> on Apr 14, 1998
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