Better Baked Potato Soup

• 6 14 lbs yellow potatoes
• 14 cup salted butter or 14 cup margarine
• 12 cup coarsely chopped yellow onion
• 14 cup flour
• 14 teaspoon salt
• 14 teaspoon fresh black pepper
• 14 teaspoon dried rubbed sage
• 1 (14 ounce) can chicken broth
• 1 12 cups milk
• 1 cup shredded cheddar cheese or 1 cup colby-monterey jack cheese
• 6 slices cooked crumbled bacon (divided)
• chives (for garnish)
• sour cream (for garnish)

1. Wash potatoes and bake in oven or microwave until almost fully-cooked.
2. Melt butter or margarine in large saucepan (medium heat.)
3. Add onion and saute until golden.
4. Stir in flour, salt, pepper, and sage.
5. Stir constant 1 minute.
6. Add broth and milk.
7. Dice baked potatoes, skin on, into quarter-size peices.
8. Add potatoes to mixture.
9. Cover soup and simmer on low heat 30 min-1 hour hour, stirring occasionally.
10. Just before serving, add in cheese and 4 peices bacon, crumbled.
11. Serve hot.
12. Garnish with cheese, bacon crumbles, chives, and sour cream.
13. Keeps several days in freezer or fridge.

potatoes, butter, yellow onion, flour, salt, fresh black pepper, sage, chicken broth, milk, cheddar cheese, bacon, chives, sour cream

Taken from www.food.com/recipe/better-baked-potato-soup-83927 (may not work)