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Ingredients
2 Medium potatoes (about 2 cups chopped)
3 Tablespoons butter
1 Cup white onion, diced
2 Tablespoons flour
4 Cups chicken stock
2 Cups water
1/4 Cup cornstarch
1 1/2 Cups instant mashed potatoes
1 Teaspoon salt
3/4 Teaspoon pepper
1/2 Teaspoon basil
1/8 Teaspoon thyme
1 Cup half and half
Garnish
1/2 Cup cheddar cheese, shredded
1/4 Cup cooked bacon, crumbled
2 Green onions, chopped (green part only)
Instructions
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan, and saut� onion until light brown. Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2� in size.
Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.