Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          potatoes -- diced but unpeeled
     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  teaspoon      Tabasco
                        Salt -- pepper, garlic
                        powder and dried basil to taste

Preparation:

Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed. In a separate container, combine 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. Reduce heat and simmer for 15 minutes. In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes. Combine the potatoes with the soup to complete.