Baked Potato Soup

Serves 6

3 med. red potatoes

1/2 onion, diced

2 T flour

4 c. vegetable broth

2 c water

1 1/2 c instant mashed potatoes (more or less depending on desired consistency)

1 t salt

3/4 t pepper

1/2 t basil

1/4 t thyme

1 c almond milk (or soy milk)

Bake potatoes at 400 for 1 hr.

saute onion in oil or butter.  Add flour, stir to make a roux.  Add stock, water, instant potatoes, spices.  Bring to boil and simmer 4 min.  

Cut cooled baked potatoes & scoop out insides.  Chop and add to soup, add milk.   Bring to boil, simmer 15 min until thickened.  

* I like to use almond milk in soups and such.  Soy milk, even regular, is too sweet and leaves an after taste.  However, when making breads, desserts, etc, soy milk works fine!