Ingredients
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2 medium potatoes (about 2 cups chopped)
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3 tablespoons butter
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1 cup diced white onion
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2 tablespoons flour
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4 cups chicken broth
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2 cups water
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1/4 cup cornstarch
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1 cup instant mashed potatoes
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1 teaspoon salt
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3/4 teaspoon pepper
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1/2 teaspoon basil
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1/8 teaspoon thyme
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1 cup heavy whipping cream or 1 cup half-and-half
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1/2 cup shredded cheddar cheese
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1/4 cup crumbled cooked bacon
Instructions
- Wash potatoes thoroughly and microwave until tender.
- If you would like you can always bake in a 400 degree oven for one hour or until done.
- As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
- Add in your flour to make a roux.
- Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
- Reduce your heat and simmer for about 5 minutes.
- Take your cooled potatoes and peel off the skin and chop up into desired pieces.
- Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
- Reduce heat and simmer for about 15 minutes or until it is thick.
- Garnish with cheddar cheese, crumbled bacon and green onions.
- ENJOY!