Most of the reviewers gave this one 5 stars, one wanted to give 10. LOL One person said it'd be better without the instant flakes, one added a potato and garlic..........individualize it to suit yourself!
Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3 quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (623g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 353 | ||
Calories from Fat: 152 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 51mg | 16 % | |
Sodium 569.7mg | 20 % | |
Potassium 847.8mg | 22 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 32.6g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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