Ingredients:
2 cups potatoes, diced but unpeeled
1/4 lb butter
2 cups yellow onions, finely diced
1/2 cup flour
1 quart warm water
1/4 cup chicken bouillon
1 cup potato flakes
2 cups heavy cream
2 cups milk
1/2 teaspoon Tabasco sauce
salt and pepper, to taste
garlic powder, to taste
dried basil, to taste
Directions:
Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
Combine the potatoes with the soup to complete.
Servings: 4-6
Time preparation: 10 min.
Time total: 70 min.