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.
Set oven to 400 degrees Fahrenheit (200 degrees C).
Until done, bake potatoes for an hour.
Set apart for cooling.
In a 3 quart saucepan set over medium heat, melt the butter.
Onions should be sautéed until soft and browned.
To make a roux, stir in the flour and cook for 5 minutes.
Add water and chicken stock.
Mix in cornstarch and flakes of mashed potatoes.
Add thyme, basil, and salt and pepper to taste.
Heat to a boil, then lower the heat, and simmer for five minutes.
The potatoes’ skin should be removed and discarded after cooling.
Add the half-and-half and potato cubes, diced into 1/2 inch pieces, to the soup.
Simmer until thick, about 15 to 20 minutes.
Pour into bowls and top with bacon, green onion, and cheese crumbles.