Restaurant-Quality Baked Potato Soup

Recipe View Preheat oven to 400 degrees F (200 degrees C). Scrub potatoes clean and bake directly on the oven rack for 1 hour, or until easily pierced with a fork. (1 hour)

Recipe View While potatoes are baking, melt butter in a 3-quart saucepan over medium heat. Add onions and sauté until softened and golden brown, about 8-10 minutes. (10 minutes)

Recipe View Stir in flour and cook for 5 minutes, stirring constantly to create a smooth roux. (5 minutes)

Recipe View Gradually whisk in chicken broth and water, ensuring no lumps form. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil, and thyme. (2 minutes)

Recipe View Bring to a simmer, then reduce heat to low and simmer for 5 minutes, stirring occasionally. (5 minutes)

Recipe View Once the potatoes are cool enough to handle, remove and discard the skins. Dice the potato flesh into 1/2-inch cubes. (5 minutes)

Recipe View Stir the diced potatoes and half-and-half into the soup. Simmer gently for 15-20 minutes, or until the soup has thickened to your desired consistency, stirring occasionally to prevent sticking. (20 minutes)

Recipe View Ladle into bowls and garnish generously with shredded Cheddar cheese, crumbled bacon, and chopped green onions. Serve immediately.