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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 large potatoes, unpeeled 1/4 cup butter 2 large onions, peeled and chopped 1/2 cup all purpose flour 4 cups heavy whipping cream, divided 4 tbsp. powdered chicken flavored soup base 4 cups milk, divided 2 cups sour cream 1/2 tsp. salt 1/2 tsp. pepper shredded cheddar cheese sliced green onions crisp fried bacon, crumbled
Directions
Preheat the oven to 400 degrees. Scrub the potatoes and place on a sheet pan. Bake the potatoes about 1 hour until tender. Let the potatoes stand until cool enough to handle. Chop the potatoes. Meanwhile, melt the butter in a large pot over medium low heat. Add the onions and cook until tender, stirring occasionally. Add the flour and stir 2 minutes. Pour in 2 cups of the cream. Whisk in the chicken base. Reduce the heat to low and heat the cream just until thickened and just starts to simmer, whisking occasionally. Add 2 cups milk and heat until thickened and just starts to simmer, whisking occasionally. Add the remaining 2 cups cream and heat just to a simmer, whisking occasionally. Add the remaining 2 cups milk and heat until thickened and simmering, whisking occasionally. Whisk in the sour cream, salt and pepper and bring to a simmer. Stir in the chopped potatoes and heat through. Ladle the soup into bowls and garnish with cheddar, green onions and crumbled bacon.
Serves 6 to 8.
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