Makes 6 servings
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
-Preheat oven to 400 degrees F. Bake potatoes for 1 hour, or until done. Set aside to cool.
-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.
-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.