Step 1

Melt the butter in a large saucepan, Add diced onions and saute until translucent, but not browned.

Step 2

Sprinkle the flour over the onions, stirring to incorporate , cook for about a minute, stirring gently. Add stock and bring to a simmer.

Step 3

In a small bowl, dissolve the cornstarch in COLD water.

Step 4

To the saucepan, add instant mashed potato flakes, dissolved cornstarch water and seasonings, whisking gently to incorporate all of the ingredients over medium-high heat.

Step 5

Bring the mixture to a boil, whisking often. Reduce heat and simmer for 5 minutes.

Step 6

Cut the baked potatoes in half lengthwise, make a couple of slits in the potatoes to make small bite-sized pieces, then scoop out the contents with a large spoon.

Step 7

To the soup base, add the potato pieces, 1/3 c. shredded cheddar cheese and half & half, bring it back to a boil, then reduce heat and simmer the soup for another 12-15 minutes, stirring occasionally.

Step 8

Just prior to serving add about a tablespoon each of shredded cheddar cheese, bacon and chopped green onion pieces to the top.