We pride ourselves on having the friendliest
and most welcoming forums for moms and moms to be! Please take a moment
for free so you can be a part of our growing community of mothers.
If you have any problems registering please drop an email to email@example.com.
Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!
2 medium potatoes (about 2 cups chopped) **I use extras – more like double this**
3 Tbsp butter/margarine
1 c diced white onion
2 Tbsp flour
4 c chicken stock
2 c water
¼ c cornstarch
1 ½ c instant mashed potatoes
1 tsp salt
¾ tsp pepper
½ tsp basil
1/8 tsp thyme
1 c half & half
½ c shredded cheddar cheese
¼ c crumbled cooked bacon (I use the jar of the real bacon pieces to save time)
2 green onions, chopped (green part only)
Preheat oven to 400 degrees and bake the potatoes 1 hour or until done. When potatoes have cooked remove them from the oven to cool.
As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes
Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.
Add chopped baked potato 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.
Spoon about 1 ½ cups of soup into a bowl an dtop with about a Tbsp of shredded cheddar cheese, a half Tbsp of crumbled bacon, and a tsp or so of chopped green onion. Repeat for remaining servings