Shannon E posted 04-06-98
* Exported from MasterCook *
Black Angus Baked Potato Soup
Recipe By : Stuart Anderson's Black Angus
Serving Size : 64 Preparation Time :0:00
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Soup base:
1 pound margarine
4 pounds onions -- 1/4-inch dice
5 ounces flour
1 gallon cold water
10 ounces dry chicken base
2 1/2 cups instant mashed potatoes --
2 tablespoons All purpose season salt
2 teaspoons Basil
1 teaspoon white pepper
1 1/2 teaspoons black pepper
1/2 teaspoon tabasco sauce
8 pounds potatoes, peeled, cooked -- cut in 1/2" cubes
Soup:
4 quarts soup base (above)
3 cups half and half
Per serving:
1/2 ounce cheddar cheese
1/4 ounce diced cooked bacon
2 tablespoons sour cream
1/2 tablespoon green onion -- diced
Saute together margarine and onion (do not brown).
Add flour to onion saute to make a roux; cook for 5 minutes.
Combine water, chicken base, instant potatoes, seasonings and tabasco sauce.
Gradually add to roux.
Bring to a boil and reduce heat to simmer 20 minutes, stirring often.
Add cooked, cubed potatoes to soup.
Continue to simmer 5-10 minutes, stirring carefully without mashing chunks.
Soup base may be refrigerated at this point.
To serve, combine 4 quarts of the soup base in a large pot.
Heat to serving temperature.
Ladle into individual serving dishes and garnish with cheese, bacon, sour cream and green onion, in that order.
Left over baked potatoes may be used.
If additional cooked potatoes are needed, peel and dice raw potatoes and steam until cooked before adding to soup.
When tripling recipe, add 1 cup additional instant potatoes to achieve proper thickening.