Baked Potato Soup

The ultimate comfort food!
Melinda McCarthy (given to me by my friend, Katrina Mumford)
Serves: 8

4-5 medium potatoes, baked
½ medium onion, chopped
3 Tbsp. butter
3 Tbsp. flour
3 1/2 c. chicken broth
1 c. water
1 c. half & half or milk
1 c. instant potatoes
½ tsp. pepper
½ tsp. thyme (rub between hands to crush them)

1. Melt butter; sauté onions until light brown. Add flour; stir well. It will be like paste.

2. Add broth, water, instant potatoes, and spices. Bring to boil. Reduce heat; simmer 5 minutes.

3. Cut baked potatoes into large chunks. Add to pot with half & half; bring back to a boil, reduce heat and simmer 15 minutes. You will want to stir occasionally, as it tends to stick to the bottom of the pan and burn.

4. Serve with cheese, scallions, chives, bacon bits, salsa, sour cream or any other topping that you desire.

Hint: Have everything pre-measured, including baked potatoes ready, before you begin. When you need to add things, there isn’t time to measure them without the flour mixture burning.
Use a wire whisk to stir with until you add the potato chunks. Your soup will be much smoother. After adding the potato chunks, use a wooden spoon.