🫙 From the Spice Rack
Dalt's Baked Potato Soup
3 md White or red waxy potatoes, Peeled and quartered 4 tb Butter 2 md Onions,diced about 1/4inch 1/4 c All purpose flour 4 c Chicken broth or 2 (14 1/2 Ounce) cans reduced salt Ch...
maineasy
Ingredients8 items
Ingredients
- 3medium white or red waxy potatoes,
- 2medium onions,diced about 1/4inch
- 1/4cup all purpose flour
- 4cup chicken broth or 2 (14 1/2
- 1/8tsp white pepper
- 1/8tsp salt
- 1/2tsp dried basil
- 1/8tsp garlic powder
Directions
- 1
3 md White or red waxy potatoes, Peeled and quartered 4 tb Butter 2 md Onions,diced about 1/4inch 1/4 c All purpose flour 4 c Chicken broth
- 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