Baked Potato Soup

This velvety smooth, hearty soup is perfect for brisk fall evenings and cold winter nights.

2 large baking potatoes
3 Tbsp. margarine
1 cup finely diced white onion
2 Tbsp. flour
4 cups un-chicken or vegetable stock
2 cups water
4 Tbsp. cornstarch
1 1/2 cups instant mashed potatoes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. basil
1/8 tsp. thyme
1 cup liquid nondairy creamer or soy milk
Bacos (optional)
2 green onions, diced (optional)
1/3 cup shredded vegan cheddar cheese (optional)

• Bake the potatoes at 400°F for 1 hour. Allow to cool.
• Melt the margarine in a large saucepan and sauté the onion until lightly browned. Add the flour and stir to make a roux. Add the stock, water, cornstarch, instant mashed potatoes, and spices and bring to a boil. Reduce the heat and simmer for 5 minutes.
• Cut the cooled potatoes in half lengthwise and scoop out the contents. Discard the skins. Chop the potatoes into bite-size chunks, and add, along with the nondairy creamer, to the saucepan. Bring to a boil, then reduce the heat and simmer for another 15 minutes, until thickened.
• Spoon the soup into bowls and top with the Bacos, chopped green onions, and vegan cheese.

Makes 4 servings

(source: www.vegcooking.com)