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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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.
.
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.
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Loaded Potato Soup St Luke's Hospital
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
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.
.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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