Tony Roma's Potato Soup

Change serving sizes here: http://www.cdkitchen.com/recipes/recipetemplate.php?scale=8&mid=55850

Ingredients below are for 8 servings. I was a little short on chicken stock and didn't add as much cornstarch. According to you ladies cornstarch should be whisked with water separately before adding so it doesn't clump up like it did for me :)

Ingredients:
4 medium potatoes -- chopped
6 tablespoons butter
2 cups onion -- diced
4 tablespoons flour
8 cups chicken stock
4 cups water
1/2 cup cornstarch
3 cups instant mashed potatoes -- dry
salt and pepper -- to taste
1 teaspoon basil
2 cups half and half
1 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
4 green onions, chopped (green part only)

Directions:

Bake the potatoes at 400F degrees for 1 hour or until done. When cooked, remove from oven and let cool. Melt the butter in a large saucepan and saute the onion until soft and beginning to brown. Add the flour to the onions and stir well. Add the stock, water, cornstarch, mashed potato flakes and seasonings and bring to a boil. Reduce heat and simmer 5-8 minutes. Slice the cooled potatoes in half and scoop out the flesh. Crumble into saucepan. Add the half-and-half to the pan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the soup is thickened.

To serve, spoon soup into individual bowls. Top with cheddar cheese, crumbled bacon and chopped green onion.