Baked potato soup

Ingredients

• 2 cups medium potatoes, approx. 2 chopped
• 3 tablespoons butter
• 1 cup medium dice white onion
• 2 tablespoons AP-flour
• 4 cups chicken broth.
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potatoes
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 1 cup cream
• 1/2 cup milk
• GARNISH
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled cooked bacon
• 2 each green onion, chopped (green parts only)

Preparation

• Pre-heat oven to 400°F and bake the potatoes for 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 5 qt dutch oven, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
• Add stock, water, and 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 ½-inch in size.
• Add chopped baked potato and cream and milk to the dutch oven, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
• Spoon about 1½ cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbed bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

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