Baked Potato Soup

Best ever Potato soup

Ingredients
4 medium potatoes (4 cups chopped) *more if you like extra chunk in your soup*
3 Tbsp. Butter
1 C. Diced onion
2 Tbsp. Flour
4 C. Chicken stock
2 C. Water
1/4 C. Cornstarch
1 ½ C. Instant mashed potatoes
1 tsp. Salt
3/4 tsp. Pepper
½ tsp. Basil
1/8 tsp. Thyme
1 C. Half & Half

Garnish, optional
½ C. Shredded cheddar cheese
1/4 C. Crumbled cooked bacon
2 green onions

Directions
Preheat oven to 400 degrees and bake the potatoes for 1 hour or until done. When potatoes have cooked, remove and let cool. *Tip* This can be done ahead to save time.

In a large pot melt butter and saute’ onions until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potato flakes, and spices to pot and bring to a boil. Reduce heat and simmer for 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skins. Chop baked potatoes to make chunks about ½ inch in size.

Add potato and half & half to saucepan, bring soup back to a boil. Reduce heat and simmer soup for another 15 minutes or until desired thickness.

Serve with choice of garnish condiments.