2 c. diced unpeeled potatoes
1/4 lb. butter
2 c. finely diced onions
1/2 c. flour
1 qt. warm water
1/4 c. chicken bouillon
1 c. potato flakes
2 c. heavy cream
2 c. milk
1/2 tsp. Tabasco
salt, pepper, garlic powder and basil to taste

Sauté onions in melted butter for 10 minutes in large kettle. Add flour and cook 4 to 5 minutes, stirring until flour is absorbed. In separate container, combine water, bouillon, flakes and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture 1 pt. at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer 15 minutes. In separate container, potatoes should be brought to a boil and simmered 20 minutes. Add potatoes to soup mixture to complete.