Ingredients
Scale
- 1 1/2 pounds baking potatoes
- 1/4 pound butter
- 2 cups yellow onion diced
- 1/3 cup all purpose flour
- 5 cups water
- 1/4 cup chicken base low sodium
- 2 cups greek yogurt
- 3/4 teaspoon dried basil
- 1/2 teaspoon Tabasco sauce
- 1 cup heavy cream
- 1 cup milk
- salt to taste
- white pepper to taste
Instructions
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Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2″ cubes. Set aside.
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Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Add flour to onions & butter and cook 4 – 5 minutes, stirring well until flour is absorbed.
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In a separate container, combine water, chicken base, yogurt & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer.
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Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes – do not boil. Soup should just simmer lightly.
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Add cubed baked potatoes & Stir to combine. Remove from heat & serve.
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Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.
