Spudman's Potato Soup

• 1 stick butter, melted
• 1/4 to 1 cup flour
• 1-1/4 cup sour cream
• 4 cups milk
• 1 cup chopped onions, sauteed
• 2 cloves garlic, minced
• 8 md. potatoes, mashed
• 1-1/3 tbsp. salt
• 1 tsp. pepper
• 1 tsp. dill weed
• 1/2 tsp. paprika
• Cayenne pepper, to taste
• Green onions, chopped, for garnish

1. Wrap the potatoes in aluminum foil and bake at 350F for 1 hour and 15 minutes.
2. When potatoes are nearly ready, in a stock pot saute the onions and garlic in butter until translucent.
3. Add milk, sour cream and dill weed to butter and let simmer.
4. Removed potatoes from oven, place on cutting board and coarsely chop potatoes with the skins on.
5. Place in stock pot and mix well.
6. Gradually add flour, whisking constantly, until soup reaches desired consistency.
7. Add salt, pepper, paprika and cayenne pepper to taste.
8. Let soup simmer for 10-15 minutes and serve.

butter, flour, sour cream, milk, onions, garlic, potatoes, salt, pepper, dill weed, paprika, cayenne pepper, green onions

Taken from www.foodgeeks.com/recipes/91 (may not work)