1/4 lb. butter
2 cups finely diced yellow onions
1/2 cup flour
1 quart warm water
1/4 cup chicken bouillon
1 cup potato flakes
2 cups heavy cream
2 cups milk
1/2 tsp. Tabasco
salt, pepper, garlic powder and dried basil to taste
Cover potatoes with water, bring to a boil and simmer for 20 minutes. Drain and set aside.
In a large kettle, saute onions in melted butter for 10 minutes. Add flour to onions and butter and cook for 4 to 5 minutes, stirring until flour is absorbed.
In a separate container, combine with water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Combine potatoes with the soup to complete.
-compliments of Jean Tomasetti
