Baked Potato Soup (Tony Roma) - Aunt Jae

2 medium potatoes (about 2 cups chopped)
3 Tbsp. butter
1 cup white onion, chopped
2 Tbsp. flour
4 cup chicken stock
2 cup water
1/4 cup cornstarch
1 1/2 cup instant potatoes, mashed
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 cup. half and half

Garnish:
1/2 cup shredded cheddar cheese
1/3 cup crumbled bacon, cooked
2 green onions, chopped (green part only)

Preheat oven to 400 degrees and bake the potatoes for I hour or until done. When
potatoes have cooked remove them from the oven to cool.

As potatoes cool prepare soup by melting butter in a large saucepan, and sautd onion
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 the 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
skin. Chop baked potato with a large knife to make chunks that are about 1/2 inch in size.

Add chopped baked potato and half and half to the saucepan, bring soup back to a
boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

6. Spoon about I 1/2cups of soup into a bowl and top with about a tablespoon of
shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of
chopped green onion. Repeat for remaining servings.