Restaurant-Quality Baked Potato Soup Recipe

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

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.

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.