Baked Potato Soup

I got this recipe from my good friend Teresa, and it's SO GOOD! The story is that the recipe is from Tony Roma's restaurant. This soup is so tasty and one that my whole family loves :)

3 medium Russet potatoes
3 T. butter
1 c. diced white onion
2 T. flour
2 c. water
1/4 c. cornstarch
4 c. chicken stock
1 1/2 c. instant mashed potatoes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. dried basil
1/8 tsp. dried thyme
1 c. half & half

Preheat oven to 400* and bake potatoes for about one hour or until done. Remove potatoes from oven and cool. (I used the microwave to cook mine.)

As potatoes cool, prepare soup by melting butter in a large saucepan. Saute the diced white onion in the butter until light brown. Add the flour to the onion and stir well until it makes a smooth paste (a roux).

Dissolve cornstarch in 2 c. water, then add that mixture to the saucepan along with the chicken stock, mashed potato flakes and spices and bring it all to a boil. Reduce heat and simmer for 5 min.

Cut baked potatoes in half lengthwise and scoop out contents with a large spoon, Discard skin. Chop potato with a large knife to make chunks that are about 1/2 inch in size. You should have about 2 cups of potato.

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's thick.

Spoon soup in bowl and top with shredded cheddar cheese, bacon bits, and green onion.

Enjoy :)

Thanks again Miss Texas...I'm so glad you shared this with me! You're the best!
Love,
Jen