2 large onions, chopped
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 to 3 medium potatoes, peeled and diced
1-1/2 cups mashed potato flakes
8 slices bacon, cooked crisp and crumbled
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half cream
1/2 cup shredded cheddar cheese
2 green onions, sliced

In a large skillet, saute onions in butter until tender; stir in flour. Gradually stir in 1 cup of water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5 quart slow cooker.

Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining 1 cup water. Stir to blend, cover and cook on Low for 6-8 hours or until potatoes are tender. Stir in the cream and heat through. Garnish with cheddar cheese and green onions. Makes 8-10 servings.