RESTAURANT-QUALITY BAKED POTATO SOUP

RESTAURANT-QUALITY BAKED POTATO SOUP
2 potatoes
3 Tbsp. margarine
2 cups chopped white onion
2 Tbsp. all-purpose flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1-1/2 cups instant mashed potato flakes
1 tsp. salt
3/4 tsp. black pepper
1/2 tsp. dried basil
1/8 tsp dried thyme
1 cup half-and-half
1/2 cup shredded Cheddar cheese
8-oz. bacon, cooked and crumbled
2 green onions, chopped

Preheat oven to 400^. Bake potatoes for 1 hour, or until done. Set aside to cool.

Melt butter in a 3-quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour. and cook 5 minutes to make a roux. Pour in chicken broth 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.

Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2-inch cubes and stir into soup, along with half-and-half. Simmer for 15-20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Yield: 6 servings.