Soups: Baked Potato 12 by Recipe Cottage

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	Baked Potato 12

		Baked Potato Soup 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 (green part only), chopped Preheat oven to 400 degrees 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 large saucepan and saute onion until light brown. Add 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 min. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chip baked potatoes 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 to a boil, then reduce heat and simmer the soup for another 15 min. or until it is thick. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheese, a half a tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.