Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
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.
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.
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|Serving Size: 1 Serving (623g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 152 (43%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 51mg||16 %|
|Sodium 569.7mg||20 %|
|Potassium 847.8mg||22 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 32.6g|
|Protein 15.3g||22 %|
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Calories per serving: 353
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