| 4 cups | Diced baked potato |
| 2 tablespoons | Butter |
| 2 cups | Diced onion |
| 1/3 cup | Flour |
| 5 cups | Water |
| 1/4 cup | Low sodium chicken base |
| 1 cup | Instant potato flakes |
| 3/4 teaspoon | Dried basil |
| 1/2 teaspoon | Hot sauce |
| 1 cup | Half n half cream |
| 1 cup | Lowfat milk |
| | Salt and Pepper, to taste |
Preheat oven to 400*
Prick washed potatoes and bake until a fork pierces to the center easily, but do NOT overcook...Remove the skin and dice into 1/2 inch cubes...
Melt butter in large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent...Do NOT burn the onions...If this happens, discard, wash pan and start over....
Add flour to onion and butter mixture and cook until flour is absorbed and slightly thinkened...
In a separate container, combine water, chicken base, potato flakes and seasoning...Stir or whisk to eliminate lumps...Add this mixture to onion mixture, stirring constantly...Increase heat to medium and continue cooking until soup begins to simmer...BE SURE THERE ARE NO LUMPS...
Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes, but DO NOT BOIL or SCALD...
Add cubed potatoes and stir to combine, remove from heat and serve...
Top each bowl with grated Cheddar Cheese, sliced scallions and bacon pieces....