Soup - Baked Potato

2 Medium potatoes, baked and then chopped
3 tablespoons butter or margarine
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1 cup Half and Half

1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

Preheat oven to 400 degrees and bake the potatoes for 1 hour. As potatoes cool, prepare soup by melting butter in a large saucepan and saute onion until light brown. Add the flour to the onions and stir to make a roux.

Add chicken stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

Cut baked potatoes in half lengthwise and scoop out the contents with a large spoon. Discard skin. Chop baked potato to make chunks that are about 1/2 inch cubes. Add chopped potatoes and the half and Half to the sauce pan and bring to a boil. Reduce heat and simmer another 15 minutes or until thick.

Spoon about 1 1/2 cups of soup into each bowl. Top with a tablespoon of shredded cheddar, 1/2 tablespoon bacon and a teaspoon or so of chopped green onion pieces.