restaurant-quality baked potato soup

Ingredients

• Servings: 6
• 2 potatoes
• 3 tablespoons margarine
• 2 cups chopped white onion
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 2 cups water
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potato flakes
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/8 teaspoon dried thyme
• 1 cup half-and-half
• 1/2 cup shredded cheddar cheese
• 8 ounces bacon - cooked and crumbled
• 2 green onions, chopped

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 45 mins


• preheat oven to 400 degrees f (200 degrees c). bake potatoes for 1 hour, or until done. set aside to cool.
• melt butter in a 3 quart saucepan over medium heat. saute onions until tender and golden brown. stir in flour, and cook 5 minutes to make a roux. pour in chicken stock and water. add cornstarch and mashed potato flakes. season with salt, pepper, basil and thyme. bring to a boil, reduce heat, and simmer for 5 minutes.
• remove the skin from the cooled potatoes, and discard. dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. simmer for 15 to 20 minutes, or until thick. spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.