Directions:
- 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. Saute 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.79 Kcal (2658 kJ) | ||
| Calories from fat | 248.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.56g | 42% | |
|---|---|---|---|
| Cholesterol | 73.3mg | 24% | |
| Sodium | 2993mg | 125% | |
| Potassium | 1355.42mg | 29% | |
| Total Carbs | 75.02g | 25% | |
| Sugars | 13.28g | 53% | |
| Dietary Fiber | 7.41g | 30% | |
| Protein | 26.63g | 53% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 2.6mg | 15% | |
| Calcium | 259.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 126.38 Kcal (529 kJ) | ||
| Calories from fat | 49.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 42% | |
|---|---|---|---|
| Cholesterol | 14.59mg | 24% | |
| Sodium | 595.85mg | 125% | |
| Potassium | 269.84mg | 29% | |
| Total Carbs | 14.93g | 25% | |
| Sugars | 2.64g | 53% | |
| Dietary Fiber | 1.48g | 30% | |
| Protein | 5.3g | 53% | |
| Vitamin C | 3mg | 25% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.5mg | 15% | |
| Calcium | 51.6mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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