Dalt's Baked Potato Soup

• 3 medium potatoes white or red, waxy, peeled and quartered
• 4 tablespoons butter
• 2 medium onions diced about 1/4 inch
• 1/4 cup flour, all-purpose
• 4 cups chicken broth reduced salt
• 1 cup potato flakes dried
• 2 cups light cream (half&half)
• 18 teaspoon white pepper
• 18 teaspoon salt
• 1/2 teaspoon basil dried
• 18 teaspoon garlic powder
• 18 teaspoon red hot pepper sauce
• 6 strips bacon cooked and, crumbled

1. Place potatoes in a large pot of cold water and bring to a boil.
2. Boil gently about 20 minutes or until potatoes are tender.
3. Drain, cook and cut into 1/2-inch dice (about 3 cups), set aside.
4. In a large, heavy saucepan, melt the butter over medium heat.
5. Add the onions, turn heat to low and cook the onions, stirring occasionally, for 15 minutes.
6. Do not brown.
7. Stir in flour and let bubble for 2 minutes, stirring occasionally.
8. Raise heat to medium and whisk in the chicken broth.
9. When the broth is hot, whisk in the potato flakes and continue shisking until mixture is smooth.
10. Let simmer on low heat for 15 minutes, stirring occasionally.
11. Whisk in the half and half and simmer an additional 10 minutes;do not broil.
12. Stir in the seasonings and the potato cubes.
13. Puree to desired consistency or serve soup chunky.
14. To serve, divide among 6 large soup bowls.
15. Sprinkle the tops with the bacon, and herbs if desired.

potatoes, butter, onions, flour, chicken broth reduced, light cream, white pepper, salt, basil, garlic, red hot pepper sauce, bacon

Taken from recipeland.com/recipe/v/dalts-baked-potato-soup-44540 (may not work)