Baked Potato Soup

• 1 cup of diced baked potato
• 1/2 cup diced onion
• 2 tbsp canola oil
• 2 tbsp flour
• 4 cups chicken broth
• 2 tbsp tapioca starch
• 1 cup mashed potatoes
• salt and pepper to taste
• chopped fresh thyme
• 1 cup thick cream

1. Bake your potatoes. Dice and put to one side.
2. Gently heat the oil in a large saucepan. Add the onion and saute until soft and translucent. Add the flour and stir until a roux has formed. Cook gently for a couple of minutes, to get rid of that floury taste.
3. Add the stock, water, tapioca starch and mashed potato and simmer for 10 minutes, until thick and creamy.
4. Carefully stir in the diced baked potato, add the fresh thyme and season to taste. Simmer for another couple of minutes. Remove from heat and stir in cream.

potato, onion, canola oil, flour, chicken broth, tapioca, potatoes, salt, thyme, thick cream

Taken from www.epicurious.com/recipes/member/views/baked-potato-soup-51491511 (may not work)