- 2 medium potatoes [about 2 cups - 500 mL chopped]
- 3 tablespoons [45 g] butter
- 1 cup [250 mL] white onion dices
- 2 tablespoons [17.5 g] flour
- 4 cups [1 L] chicken stock
- 2 cups [500 mL] water
- 1/4 cup [60 mL] cornstarch
- 1 1/2 cups [375 mL] instant mashed potato flakes
- 1 teaspoon [5 mL] salt
- 3/4 teaspoon [3.75 mL] pepper
- 1/2 teaspoon [2.5 mL] basil
- 1/8 teaspoon [05, mL] thyme
- 1 cup [250 mL] half and half
Garnishings
- 1/2 cup [115 g] shredded Cheddar cheese
- 1/4 cup [60 mL] cooked bacon crumbs
- 2 green onions, chopped [green part only]
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- Preheat oven to 400°F [200°C].
- Bake potatoes into preheated oven for approximately 1 hour, until done.
- Remove done potatoes from oven; leave potatoes to cool.
- Meanwhile, prepare soup by melting butter into a large saucepan.
- Brown onion dices until light brown.
- Then mix in flour, stirring to make a roux.
- Mix in chicken stock, water, cornstarch, mashed potato flakes, salt, pepper, basil and thyme.
- Bring to a boil, reduce heat and leave soup to simmer for 5 minutes.
- Half cooled baked potatoes lengthwise; using a large spoon, scoop out contents.
- Discard skins and, using a large knife, chop baked potato meat into approximately 1/2-inch [1.3-cm] chunks.
- Add baked potato chunks and half-and-half to the soup and bring soup back to a boil.
- Reduce heat and leave soup to simmer for 15 minutes more, until thick.
- Spoon approximately 1 1/2 cups [375 mL] soup into each of 6 to 8 soup bowls.
- Top each with approximately 1 tablespoon [15 g] shredded Cheddar cheese, 1/2 tablespoon [7.5 mL] cooked bacon crumbs and 1 teaspoon [5 mL] or so chopped green onion.
- Serve immediately.
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