Restaurant-Quality Baked Potato Soup

Shredded cheddar, crumbled bacon and chopped green onions garnish this thick, rich soup with half-and-half, chopped baked potato and onion.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 492 Calories

Ingredients

• ¼ cup cornstarch
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 3 tablespoons margarine
• 2 cups water
• ¾ teaspoon ground black pepper
• 1 cup half-and-half
• ½ cup shredded Cheddar cheese
• ½ teaspoon dried basil
• ⅛ teaspoon dried thyme
• 2 green onions, chopped
• 2 potatoes
• 2 cups chopped white onion
• 4 cups chicken stock
• 1 ½ cups instant mashed potato flakes
• 8 ounces bacon - cooked and crumbled

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.