Servings: 6
Calories: 283kcal
Ingredients
- 2 medium potatoes
- 3 tablespoons butter unsalted
- 1 cup white onion diced
- 2 tablespoons flour
- 1/4 cup cornstarch
- 2 cups water
- 4 cups chicken stock
- 1 1/2 cups instant mashed potatoes
- 1 cup half-and-half
- A pinch of basil
- A pinch of thyme
- Salt and pepper
Garnish
- 1/4 cup shredded cheddar cheese
- 1/4 cup cooked crumbled bacon
- 1/4 cup scallions chopped
Instructions
- Preheat oven to 400 degrees and bake the potatoes for 1 hour. Once done, take them out to cool.
- In a pot melt the butter
- Add onions and sauté till they brown
- Add the flour to the melted butter and onions to make a roux
- Now add the chicken stock
- Dissolve the cornstarch in the water and add it to the pot
- Now add the mashed potatoes and all the spices
- Stir and bring to a boil. Then reduce the heat and let simmer for about 5 minutes.
- In the meantime, peel the baked potatoes, cut them into chunks and add them to the simmering pot.
- Add the half-and-half and bring again to boil
- Once boiled, reduce heat and let it simmer till it thickens, about 15 mins
- Serve the soup into bowls and garnish individually. Add a little helping of bacon, cheddar cheese and scallion into each bowl
Video
Nutrition
Calories: 283kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 309mg | Potassium: 752mg | Fiber: 3g | Sugar: 5g | Vitamin A: 252IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 1mg