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 Chicken broth and 6 tb water 1 c Dried potato flakes (I used
Martha White “Spud Flakes” 2 c Half and half
1/8 ts White pepper
1/8 ts Salt
1/2 ts Dried basil
1/8 ts Garlic powder
1/8 ts Tabasco sauce
6 Strips bacon, cooked and
Crumbled 2 oz Colby cheese, shredded
3 tb Chopped chives or scallions
Place potatoes in a large pot of cold water and bring to a boil. Boil gently about 20 minutes or until potatoes are tender. Drain, cook and cut into 1/2-inch dice (about 3 cups), set aside. In a large, heavy saucepan, melt the butter over medium heat. Add the onions, turn heat to low and cook the onions, stirring occasionally, for 15 minutes. Do not brown. Stir in flour and let bubble for 2 minutes, stirring occasionally. Raise heat to medium and whisk in the chicken broth. When the broth is hot, whisk in the potato flakes and continue shisking until mixture is smooth. Let simmer on low heat for 15 minutes, stirring occasionally. Whisk in the half and half and simmer an additional 10 minutes;do not broil. Stir in the seasonings and the potato cubes. To serve, divide among 6 large soup bowls. Sprinkle the tops with the bacon, cheese and chives. Per serving: 379 calories, 11 grams protein, 24 grams of fat, 31 grams carbohydrates, 65 milligrams cholesterol, 375 milligrams sodium, 58 percent of calories from fat. Formatted by: Diana Eichman