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Recipe: The Coffee Exchange Restaurant Baked Potato Soup

Soups
BAKED POTATO SOUP
From The Coffee Exchange Restaruant,
N. Palm Beach, Florida.

1/2 medium onion, coarsely chopped
1/4 pound butter, melted
1/2 cup flour
1/3 cup instant mashed potatoes (dry)
1 1/2 tbsp chicken base
5 cups water
1 pint milk
1 pint heavy (whipping) cream
1 pint half-and-half
1/2 tbsp dried basil
1/4 tbsp dried parsley, or more to taste
1/4 tbsp ground white pepper
1/4 tbsp garlic powder
1 1/2 medium baked potatoes, warm, unpeeled, cubed
GARNISHES:
Chopped cooked bacon
Chopped chives
Shredded Cheddar cheese

Saute onion in butter until soft. Add flour to create a roux.

Add dehydrated potato and chicken base, stir well. Add 5 cups water, milk, cream and half-and-half. Stir in spices. Heat, but do not boil. Stirring constantly, heat 5 minutes, or until a creamy texture develops.

When ready to serve, add potato cubes to each serving bowl before ladling in soup. Garnish servings with bacon, chives and cheese.
Serve immediately.

Makes 8 servings, 8 ounces each.
Source: Jerry Mears, President of The Coffee Exchange,
Milwaukee Sentinel newspaper, Jan 31, 1991
MsgID: 1436175
Shared by: R. Barton
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