- 2 cups potatoes, diced and unpeeled
- 1 stick of butter
- 2 cups (more or less) finely diced yellow onion
- 1/3 cup flour
- 1 quart warm water
- 1/4 cup chicken bouillon
- 1 cup potato flakes
- 2 cups half and half
- 2 cups milk
- salt to taste
- pepper to taste
- garlic powder to taste
- dried basil to taste
- 1/4 - 1/2 teaspoon Tabasco sauce
- Cube 2 cups potatoes and cover with water - cook till done
- Melt butter and saute onions
- Add flour and cook until flour is absorbed
- Add water, chicken bouillon, potato flakes, and seasoning to onion mixture
- Add half and half and milk to the mixture and simmer at reduced heat for a few minutes
- Add TABASCO sauce
- Add the cooked potatoes to the soup
- Garnish with bacon bits if desired
- I really like the flavor of this recipe with the garlic powder and the TABASCO sauce, which gives it a small kick.
- If you like a thick soup then keep the 1 cup of potato flakes, otherwise, you will need to add fewer potato flakes or add more liquid.
- I used 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon garlic powder, and 1 teaspoon of dried basil and I like the combination of these measurements for my taste.
The front of the Potato Soup recipe card. The recipe card owner indicates that the recipe was from Marian Nelson.
Back of the Potato Soup recipe card. After the method ends there is this notation:
I don’t follow all of these method instructions or ingredient amounts. Just experiment! It makes a large batch – you could cut it in half. You might not like using half and half milk if you are watching calories. Sometimes I use chicken broth to cook the potatoes in and use that liquid in place of some of the quart of water. Sometimes 1 cup potato flakes are too much. I make it different every time. Enjoy!
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