Baked Potato Soup

 
Baked Potato Soup
 
Ingredients

4 to 6 large potatoes, peeled and cut into quarters
Salt to taste
1/2 cup flour
1/2 cup (1 stick) butter
4 cups chicken stock
2 cups milk
Pepper to taste
1 pound Cheddar cheese, shredded
1 pound bacon, crisp-cooked and crumbled
1 bunch green onions, finely chopped

Directions

Combine the potatoes and salt with enough water to cover in a large saucepan. Bring to a boil over high heat; reduce the heat. Cook until the potatoes are tender; drain. Cut into large chunks.
Combine the flour and butter in a large saucepan and cook over medium heat for 1 minute or until thickened and bubbly. Stir in the stock and milk. Cook until thickened, stirring frequently. Season with salt and pepper and stir in the potatoes.
Cook until only a few chunks of potatoes remain, stirring occasionally. Add the cheese, bacon and green onions and mix well. Cook just until the cheese melts, stirring frequently. Pour into a thermos to keep warm. Serve with the desired toppings. Substitute half-and-half for the milk for a thicker consistency.

Hint: Think about a loaded baked potato and bring along all of the extras normally found on a baked potato bar to top off this soup. Pack containers of cheese, sour cream, scallions, bacon bits, and/or sliced jalapeno chiles and let everyone pick and choose their favorite topping.

Serves: 8 - 10