Potatoe Soup

Bake 2 medium potatoes at 400 degrees ( about 2 cups chopped )
until done. Approx 1 hour. Let cool.

In a Large Saucepan, saute:
1 cup Diced White Onion
3 Tbl Butter
Add 2 Tbl Flour and stir to make Roux

Add:
4 cup Chicken Stock
2 cup Water
1/4 cup Cornstarch
1 1/2 cup Instant Mashed Potatoes ( made per package directions )
( Sounds wierd, but do not leave it out! )
1 tsp Salt
3/4 tsp Pepper
1/2 tsp Basil
1/8 tsp Thyme
Boil. Reduce and simmer 5 minutes.

Scoop out potatoes and discard skins.
Chop up potatoe into chunks and add to the soup.
Add 1 cup Half & Half.
Bring soup back to boil.
Reduce heat and simmer another 15 minutes until thick.
Serve.
Garnish with shredded cheese and chopped green onions