• Heat a large saucepan over medium heat and melt the butter in it. Once the butter is melted, add the diced onions and sauté them until they become translucent, but not browned.
• In the saucepan with the sautéed onions, sprinkle the flour and stir gently to incorporate it into the mixture. Cook the mixture for about a minute.
• Next, add the chicken stock to the saucepan and bring it to a simmer.
• In a small bowl, combine the cornstarch and cold water, stirring until the cornstarch is completely dissolved.
• Add the seasonings salt, basil, pepper, thyme, dissolved cornstarch water, and instant mashed potato flakes to the saucepan, gently whisking the mixture together over medium-high heat until everything is fully combined.
• Whisk the mixture often as you bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
• Halve the baked potatoes lengthwise, and then make a few slits in each half to create small, bite-sized pieces. Use a large spoon to scoop out the contents of each potato.
• Once you've added the potato pieces, half & half, and 1/3 cup of shredded cheddar cheese to the soup base, bring the mixture to a boil. then reduce the heat and let it simmer for 10 to 15 minutes, stirring occasionally.

For Garnish:

• For the finishing touch, sprinkle bacon, about a tablespoon each of shredded cheddar cheese, and chopped green onion pieces on top of the soup right before serving.
• Your bowl is ready to be served, so go ahead and enjoy it!