1 1/2 lb Baking potatoes

1/4 lb Butter

2 c Yellow onion -- diced

1/3 c Flour

5 c Water

1/4 c Low sodium chicken base

1 c Instant potato flakes

3/4 ts Dried basil

1/2 ts Tabasco sauce

1 c Heavy cream

1 c Milk

Salt -- to taste White pepper -- to taste

Preheat oven to 4000. 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. Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes & 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. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer

lightly. Add cubed baked potatoes & stir to combine. Remove from heat & serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces. Recipe By : The Pittsburgh Post-Gazette From: Athamilton@aol.Com (Athamilton) Date: 10 Jun 1996 10:46:46 -0400