Ingredients

• 2 medium baked potatoes
• 3 teaspoons butter
• 1 cup diced white onions
• 2 teaspoons 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
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled cooked bacon
• 2 green onions, chopped

Directions

1. Melt butter in a large saucepan and saute onion until light brown.

2. Add the flour to the onions and stir to make a roux.

3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.

4. Reduce heat and simmer for 5 minutes.

5. Cut potatoes in half lengthwise and scoop out.

6. Discard skins.

7. Chop potato flesh into 1/2 inch chunks.

8. Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.

9. Ladle into bowls, and serve with 1 T. cheese, 1/2 T. bacon bits and 1 t.onion sprinkled on top.

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