Baked Potato Soup

• 2 c. diced unpeeled potatoes
• 1/4 lb. butter
• 2 c. finely diced onions
• 1/2 c. flour
• 1 qt. warm water
• 1/4 c. chicken bouillon
• 1 c. potato flakes
• 2 c. heavy cream
• 2 c. milk
• 1/2 tsp. Tabasco
• salt, pepper, garlic powder and basil to taste

1. Saut onions in melted butter for 10 minutes in large kettle. Add flour and cook 4 to 5 minutes, stirring until flour is absorbed. In separate container, combine water, bouillon, flakes and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture 1 pt. at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer 15 minutes. In separate container, potatoes should be brought to a boil and simmered 20 minutes. Add potatoes to soup mixture to complete.

potatoes, butter, onions, flour, warm water, chicken bouillon, potato flakes, heavy cream, milk, tabasco, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20716 (may not work)