Categories: not tried, soup

Ingredients

• 2 medium potatoes (about 2 cups chopped)
• 3 tablespoons butter
• 1 cup diced white onion
• 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
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled cooked bacon
• 2 green onions, chopped (green part only)

Directions

1. bake the potatoes or 1 hour or until done. When potatoes have cooked remove them to cool.

2. melt butter in a large saucepan, and sautee onions until light brown. Add the flour to the onions and stir.

3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

4. Cut potatoes in half and scoop out contents with a spoon. Discard skin. Chop baked potato with a knife to make chunks that are about 1/2-inch in size.

5. 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.

6. 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.

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