Baked Potato Soup

• 6 to 8 large baked potatoes
• 2 c. chicken stock
• 1 stick butter
• 1/4 c. flour
• 1 onion, chopped
• 1 tbsp. parsley
• 3/4 tsp. pepper
• 1 tsp. garlic powder
• 1 tsp. salt
• 10 drops red pepper sauce
• 1 pt. whipping or heavy cream
• grated Cheddar cheese
• chopped green onions
• fried bacon, crumbled

1. Cut peeled potatoes into 1/4 or 1/2-inch cubes.
2. Puree 2 cups of potatoes and stock in processor until smooth.
3. Melt butter in pan.
4. Add flour.
5. Cook until light brown.
6. Add onion and cook until transparent.
7. Reduce heat to low.
8. Slowly add puree mixture, stir constantly.
9. Add remaining potatoes and spices.
10. Cream and cook 30 minutes very slow, stir often.
11. Top servings with cheese or onions or bacon or all.

potatoes, chicken stock, butter, flour, onion, parsley, pepper, garlic powder, salt, pepper sauce, whipping, cheddar cheese, green onions, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=886667 (may not work)