Loaded Baked Potato Soup

 We recently ate at Chili's and had the loaded baked potato soup.  It was absolutely delicious.  I immediately came home and googled the copycat recipe.  There were so many different versions claiming to be copycat.  I combined ideas from several of the recipes, and think I may have made an even better version than Chili's?  We loved it.  I think it might be my new favorite soup recipe.

Loaded Baked Potato Soup

*2 large potatoes, baked for 1 hour in a 400 oven and cooled

3 Tablespoons butter

1 large onion, diced

1 cup diced celery

2 Tablespoons flour

1 box (about 4 cups) chicken stock

2 cups water

1/4 cup corn starch

1 1/2 cups instant mashed potatoes or potato buds

 1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon basil

pinch of thyme

1 cup half and half

1 cup shredded sharp cheddar cheese

Garnishes, as desired:

Shredded cheddar cheese

Bacon crumbles

Green onions, chopped

Sour Cream

Melt butter in a large pot.  Add onion and cook until soft and lightly browned.  Add the flour and stir and cook for 2-3 minutes.  Add the stock, water, cornstarch, instant mashed potatoes and spices to the pot.  Bring to a boil, reduce the heat and simmer for about five minutes.  Cut the potatoes in half length-wise and scoop out the potato from the skins with a large spoon.  Discard the skins and chop the potato in chunks.  Add the chopped potato to the pot.  Simmer for about 15 minutes.  Add the cheese and stir until melted.  Taste to correct seasonings.

Serve with desired garnishes.

*When you are baking potatoes for another meal, bake two extra.  You can keep them in the fridge until ready to make the soup.