Makes 8 servings
3 cups potato, baked and cooled
3 tablespoons butter
1 cup onion, diced
2 tablespoons flour
4 cups chicken broth
2 cups water
1/4 cup cornstarch
1 1/2 cups instant potato flakes, not prepared (NOT Pearls)
1 teaspoon salt
1/2 teaspoon pepper, freshly cracked, use less if using already ground pepper
1/2 teaspoon basil, dried
1/4 teaspoon poultry seasoning
1 cup half and half
1/2 cup cheddar cheese, shredded
1/4 pound bacon, cooked crumbled
2 small scallions, thinly sliced
Preheat oven to 400 degree and bake 3-4 medium potatoes for 1 hour or until cooked through.
Remove from oven and set aside to cool.
Melt butter in large stock pot.
Sauté onion until lightly browned.
Add flour to onions to make a roux.
Add broth, water, cornstarch, potato flakes and seasonings to pot and bring to a boil.
Flakes may seem to make broth "lumpy", they will dissolve as it boils.
Cut baked potatoes in half length wise. Cut potato into 1/2" size chunks and add to stock pot with the half and half.
Bring soup back to boil and reduce heat to a simmer.
Simmer for 15 minutes, stirring often, until soup is thickened.
For each serving place 1 1/2 cups of soup into a soup bowl.
Top with 2 tablespoons of cheese, 1 tablespoon of bacon and a teaspoon of scallions.
You can also add a dollop of sour cream if desired.
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