4 medium potatoes
3T butter
1c diced onion
2T flour
1 can chicken broth
3c water
7 frozen balls mashed potatoes or 1c fresh mashed potatoes
1t white pepper
1/4t basil
1/8t thyme
6oz velveeta cheese
1-2t cornstarch
salt & sugar to taste

Bake 4 medium potatoes until flesh is tender and skins are crunchy.

In a large saucepan melt butter and saute onion until soft.

Stir in flour.

Add chicken broth & water.

Add mashed potatoes.

Add pepper, basil & thyme.

Add velveeta cheese, stir until melted.

In a small bowl combine 1-2t cornstarch in cold water & add to broth, if needed.

Once potatoes are baked, let cool long enough to be able to handle them. Peel as much of the skin off as possible. Coarsely chop the potatoes.

Add chopped potatoes to broth mixture.

Add salt & sugar to taste.

Serve with bacon pieces, scallions,and shredded cheese.