Jan's Favorite Recipes

Wash potatoes, prick skins and then bake in a preheated 400 degree oven until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2 inch cubes. Set aside. Melt butter in large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent. Do not allow onions to burn. Add flour to onions and butter and cook 4 to 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. It will thicken. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine. Remove from heat and serve. Houlihan's suggests topping individual bowls with grated mild Cheddar cheese and sliced scallions.