Restaurant-Quality Baked Potato Soup Recipe

Ingredients <br>- 2 potatoes <br>- 3 tablespoons margarine <br>- 2 cups chopped white onion <br>- 2 tablespoons all-purpose flour <br>- 4 cups chicken stock <br>- 2 cups water <br>- 1/4 cup cornstarch <br>- 1 1/2 cups instant mashed potato flakes <br>- 1 teaspoon salt <br>- 3/4 teaspoon ground black pepper <br>- 1/2 teaspoon dried basil <br>- 1/8 teaspoon dried thyme <br>- 1 cup half-and-half <br>- 1/2 cup shredded Cheddar cheese <br>- 8 ounces bacon - cooked and crumbled <br>- 2 green onions, chopped <br><p></p>Directions <br>step 1: Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool. <br>step 2: 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. <br>step 3: 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. <br>

Ingredients
- 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

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
step 2: 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.
step 3: 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.

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