Name: Restaurant-Quality Baked Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Potatoes - 2; Margarine - 3 tablespoons; Chopped white onion - 2 cups; All-purpose flour - 2 tablespoons; Chicken stock - 4 cups; Water - 2 cups; Cornstarch - ¼ cup; Instant mashed potato flakes - 1 ½ cups; Salt - 1 teaspoon; Ground black pepper - ¾ teaspoon; Dried basil - ½ teaspoon; Dried thyme - ⅛ teaspoon; Half-and-half - 1 cup; Shredded Cheddar cheese - ½ cup; Bacon - cooked and crumbled - 8 ounces; Green onions, chopped - 2

Ingredients for - Restaurant-Quality Baked Potato Soup

1. Potatoes 2

2. Margarine 3 tablespoons

3. Chopped white onion 2 cups

4. All-purpose flour 2 tablespoons

5. Chicken stock 4 cups

6. Water 2 cups

7. Cornstarch ¼ cup

8. Instant mashed potato flakes 1 ½ cups

9. Salt 1 teaspoon

10. Ground black pepper ¾ teaspoon

11. Dried basil ½ teaspoon

12. Dried thyme ⅛ teaspoon

13. Half-and-half 1 cup

14. Shredded Cheddar cheese ½ cup

15. Bacon - cooked and crumbled 8 ounces

16. Green onions, chopped 2

How to cook deliciously - Restaurant-Quality Baked Potato Soup

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.

2 . Stage

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.

3 . Stage

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.