Baked Potato Soup / Valerie

• 13 cup instant mashed potatoes
• 2 cups chicken broth
• 12 cup butter or 12 cup margarine
• 12 cup all-purpose flour
• 3 -4 cups 2% low-fat milk
• 4 large russet potatoes, diced about 3/4 Inch
• 14 teaspoon garlic powder
• 14 teaspoon white pepper
• 14 teaspoon ground black pepper
• 14 teaspoon sugar
• 5 tablespoons grated cheddar cheese (for topping)
• 5 slices bacon, cooked & crumbled (for topping)
• 5 tablespoons chives (for topping) or 5 tablespoons green onions, chopped (for topping)

1. Wash, peel, dice and boil potatoes until tender.
2. Drain water and set aside.
3. In medium bowl, combine potato flakes and broth.
4. set aside.
5. In Soup Pot, melt butter over medium-high heat.
6. Add flour and cook, whisking constantly until flour is lightly browned.
7. Slowly whisk in milk and whisk constantly to make a white sauce.
8. Add broth mixture and cooked, diced potatoes.
9. Add spices and simmer untill all is hot through.
10. Serve in bowls and add toppings.

instant mashed potatoes, chicken broth, butter, flour, russet potatoes, garlic, white pepper, ground black pepper, sugar, cheddar cheese, bacon, chives

Taken from www.food.com/recipe/baked-potato-soup-valerie-525682 (may not work)