Baked Potato Soup – Tony Roma

* Marilyn Denikers

2 medium potatoes (approx 2 cups diced)

3 tablespoons butter

1 cup diced white onion

2 tablespoons flour

4 cups chicken stock

2 cups water

¼ cup cornstarch

1½ cups instant mashed potatoes

1 teaspoon salt

¾ teaspoon pepper

½ teaspoon basil

⅛ teaspoon thyme

1 cup half and half

Garnish

½ cup shredded cheddar cheese

¼ cup crumbled cooked bacon

2 green onions chopped (green only)

Use baked potatoes.  Melt butter in large saucepan and sauté onion until light brown.  Add the flour to the onions and stir to make a roux.  Add stock, water and cornstarch, mashed potatoes and spices to the pot and bring to a boil.  Reduce heat and simmer 5 minutes.  Add chopped baked potatoes 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.  Add garnish to individual bowls.