Tony Roma's Baked Potato Soup

2 Medium potatoes (about 2 C chopped)
3 T butter
1 C diced white onion
2 T flour
4 C chicken stock
2 C water
1/4 C cornstarch
1-1/2 C instant mashed potatoes
s&p to taste
1/2 t basil
1/8 t thyme
1 C half and half (get the fat free ultra-pasteurized)

1. Bake potatoes in oven or microwave. Let cool.
2. As potatoes cool, melt butter and saute onion until light brown. Add flour and stir to make a roux.
3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Cut potatoes in half lengthwise and scoop out contents with large spoon. Discard skin (or you can cut some of it up and put it in the soup - it's up to you). Chop baked potato into 1/2" bits and add to soup.
5. Add half and half and bring soup back to a boil. Reduce heat and simmer for 15 minutes until thick.

This soup is DELICIOUS and really simple.