Restaurant-Quality Baked Potato Soup recipe

6 servings

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

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.