suemunzlinger's Recipe

Loaded Potato Soup St Luke's Hospital

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 10 cups

1 1/4 pounds russet potatoes, peeled and diced

1 large onion, chopped

5 teaspoons soup base (see note)

6 2/3 cups whole milk

3 1/2 tablespoons vegetable oil

9 tablespoons all-purpose flour

6 slices bacon, cooked and chopped

1 1/2 tablespoons chopped fresh chives, plus more for garnish

1. Steam potatoes and onions in a steamer basket over boiling water until tender.

2. In a saucepan, combine soup base and milk. Cook until hot, but do not allow to boil.

3. In a large pot, stir together oil and flour, whisking out any lumps. Cook over medium heat until mixture begins to sizzle, stirring often, then cook 1 minute, stirring continuously. Slowly stir in hot milk, a tablespoon at a time to start, incorporating each spoonful before adding more. Bring almost to a boil, then reduce heat.

4. Stir in steamed potatoes and onions, bacon and 1 1/2 tablespoons chives.

5. Ladle into serving bowls; garnish with chopped chives.

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Note: For soup base, St. Luke's uses equal parts of two concentrated pastes, Minor's Chicken Base No MSG and Minor's Chicken Base No MSG-Low Sodium. These can be ordered online in large tubs from www.SoupBase-dot-com. Otherwise, substitute a good-quality concentrated stock such as Better Than Bouillon.

Lakeside Cafeteria of St. Luke's Hospital

Recipe adapted for home kitchens by the Post-Dispatch.