Potato Soup

2 1/2 cups baking potatoes, unpeeled, cut in 1/2" cubes
1/4 cup butter
1 cup yellow onion, finely diced
3 Tbl flour
2 1/2 cups warm water
2 Tbl chicken bouillon
1/2 cup potato flakes
1/8 tsp "spike" seasoning
1/2 tsp dried basil
1/4 tsp Tabasco sauce
1/2 cup heavy cream
1/2 cup 2% milk
1/2 cup grated cheddar cheese
3 Tbl green onions, sliced
3 Tbl bacon bits

1. Steam or boil potatoes in large saucepan until tender, but not mushy. Remove from heat, drain and set aside

2. In large saucepan, saute onions in butter on low heat for about 10 minutes or until onions are transparent. Do not allow onions to brown. Add flour to onions and butter and cook 2-3 minutes, stirring well until flour is absorbed.

3. Add water, chicken bouillon, potato flakes and seasonings. Stir until thoroughly mixed. Add milk, cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes. Do not boil. Add steamed potatoes, stirring until combined. Remove from heat. Ladle soup into bowl and garnish with cheese, green onions and bacon bits.