Baked Potato Soup

• 1 tsp. Salt
• 3/4 tsp. Pepper
• 1/2 tsp. Basil
• 1/8 tap. Thyme
• 1 cup Half and Half
• 2 cups Water
• 3 tbsp. Butter
• 1 cup Diced White Onion
• 2 tbsp. Flour
• 4 cups Chicken Stock
• 1/4 cup Cornstarch
• 2 Medium Baked Potatoes
• 1/2 cup Instant Mashed Potatoes
• 1/2 cup Shredded Cheddar cheese
• 1/4 cup Crumbled Cooked Bacon
• 2 Green Onions, Chopped

1. Melt butter in a large saucepan and saute onions until light brown. Add the flour to the onion and stir to make a roux. Add stock, water, cornstarch, mashed potates and spices to the pot and brng to a boil. Reduce heat and simmer 5 minutes. Cut potatoes in half lengthwise and scoop out. Discard skins. Chop potatoes in half inch chunks. Add chopped potatoes and half and half to the saucepan, bring soup to boil, reduce heat and simmer for 15 minutes. Ladel into a bowl and serve with 1 tbsp. shredded cheddar cheese, 1/2 tbsp. cooked bacn pieces, and 1 tsp. onion sprinkled on top.

salt, pepper, basil, thyme, water, butter, white onion, flour, chicken, cornstarch, potatoes, instant mashed potatoes, cheddar cheese, bacon, green onions

Taken from www.epicurious.com/recipes/member/views/baked-potato-soup-50151876 (may not work)