Baked Potato Soup(s)

Version I

• 1

  Preheat oven to 400°. Bake potatoes for 1 hour, or until done. Set aside to cool.

• 2

  Melt butter in a 3-quart saucepan over medium heat. Sauté onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.

• 3

  Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Logan’s Version

• 1

  In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk. Heat, stirring constantly, until thickened.

• 2

  Add potatoes. Bring to a boil, stirring constantly (you may need to add water.) Reduce heat; simmer for 10 minutes or until you are satisfied with the consistency.

• 3

  Add sour cream and heat through.

• 4

  Serve immediately, topped with cheese, bacon and green onions.