Bake Potato Soup - cooking recipe

Ingredients

2 cups potatoes, diced but unpeeled
1/4 lb. butter
2 cups finely diced yellow onion
1/2 cup flour
1 quart warm water
1/4 cup chicken bouillon
1 cup potato flakes
2 cups heavy cream
2 cups milk
1/2 tsp. Tabasco
Salt, pepper, garlic powder, and dried basil to taste

Preparation

Saute onion in melted butter for 10 minutes in a large kettle. Add flour to onions and butter and cook four to five minutes, stirring until flour is absorbed.
In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes. In a separate container, the potatoes should be covered with water, brought to boil, and simmered for 20 minutes. Combine the potatoes with the soup to complete.