Rhonda's Baked Potato Soup

2 medium potatoes (about 2 cups chopped)
2 tablespoons butter
1 cup diced white or yellow onion
1 tablespoon flour
4 cups chicken stock
2 cups water
1/4 cup corn starch
1 1/2 cups instant potato flakes or pearls.
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Cook potatoes in oven on 400 degrees for an hour. (or just microwave them) Let cool.

Melt butter in large saucepan and saute onion until light brown. Add the flour to the onions and butter. stir to make a rouse.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for five minutes.

Cut potatoes in half lengthwise and scoop out content with a large spoon. Discard skin. Chop potatoes to make chunks about 1/2 inch in size.

Add chopped baked potato and half and half to the sauce pan, bring soup to a boil. Reduce heat and simmer the soup until it is thick.

Additional topping ideas to top your soup with: Shredded cheese, onion, sour cream, crumbled bacon.