Cream Of Baked Potato Soup

• 6 cups Milk
• 1 teaspoon Salt
• White Pepper
• 4 Tablespoons All Purpose White Flour
• 6 Tablespoons Butter
• 1 whole Large Onion, Chopped
• 8 pounds Large Baking Potato

1. Baked and cool your potatoes...please don't boil, it just isn't the same!
2. Chop up your onion, I always use sweet onions so my kids will eat them.
3. Saute onions in the butter till they are soft and transparent but not browned...careful not to burn the butter.
4. While the onions are cooking, peel and chop your potatoes into bite sized pieces...if you are adventurous keep 1/2 with their skins...if you have kids maybe not.
5. Add your flour and salt to the onions, cook for a few minutes to prevent that 'floury' taste.
6. Add your milk...the higher the fat content the creamier the soup....if you are feeling a little risky you could even add some cream or half and half...if you are that kind of cook!
7. Simmer over low heat until it becomes thick and creamy
8. Check the salt, add more if needed
9. Add the white pepper to taste...fresh ground black is good too!
10. Serve hot with any of the following topping...are you ready? Cheese, sour cream, green onions, bacon bits, steamed broccoli...anything you would put on a baked potato is delicious upon this soup!
11. You can also add mushrooms or fresh corn at the beginning to get potato/mushroom soup or fresh corn chowder...oh my!
12. Enjoy!

milk, salt, white pepper, flour, butter, onion, baking potato

Taken from tastykitchen.com/recipes/soups/cream-of-baked-potato-soup/ (may not work)