Baked Potato Soup

• 3 potatoes
• 3 tablespoons butter
• 1 1/2 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 cup chopped ham
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1 tablespoon hotsauce
• 1/8 teaspoon dried thyme
• 1 1/4 cup half-and-half
• 1/2 cup shredded Cheddar cheese
• 8 ounces bacon - cooked and crumbled
• 2 green onions, chopped

1. Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Potatos can be cooked in the microwave or left over baked potatos can be used as well. Set aside to cool.
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, hotsauce and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
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.

potatoes, butter, white onion, flour, chicken stock, water, cornstarch, instant mashed potato, ham, salt, ground black pepper, hotsauce, thyme, cheddar cheese, bacon, green onions

Taken from www.epicurious.com/recipes/member/views/baked-potato-soup-50020805 (may not work)