Baked Potato Soup

• 5 # russet baking potatoes (~6 large)
• 1/2 # bacon
• 3 cups 2% milk, room temperture
• 1 stick butter or margarine
• 3 cups minced onions
• 7 1/2 cups chicken stock, hot
• 1/2-3/4 cup all purpose flour
• 1/2 teaspoon thyme
• 1 tablespoon parsley
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste

1. Bake potatoes, cool to room temperture, and roughly chop.
2. Finely chop bacon, fry until crisp, and drain fat.
3. Put 1 1/2 cups of the potatoes in blender with a little water and blend until thin, smooth and creamy.
4. Melt butter; add onions and cook until soft and translucent, ~10 minutes.
5. Add flour to onions and stir for 3 minutes. Do NOT brown.
6. While stirring, add the hot chicken stock and potato puree to the onion mixtuure. Simmer 30 minutes, stirring often.
7. Add milk, spices and potatoes. Simmer 30 minutes, stirring occasionally
8. Add bacon (saving some for garnish id desired).
9. Garnish with reserved bacon, cheese and chives.
10. Enjoy

russet baking potatoes, bacon, milk, butter, onions, chicken stock, flour, thyme, parsley, cayenne pepper, salt

Taken from www.epicurious.com/recipes/member/views/baked-potato-soup-51159261 (may not work)