Baked Potato Soup

4 baking potatoes (8-9 ozs. each)

6 Tablespoons butter

1/2 cup chopped onion

1/2 cup flour

1 1/2 teaspoon salt

1/2 teaspoon pepper

4 cups milk

2 cups chicken broth

8 ounces sour cream

Shredded cheddar cheese

Crumbled bacon

Sliced green onion and chives

Scrub potatoes and pierce several times with fork or knife.

Bake at 400 degrees for 1 hour or until done.

Let cool.

In large saucepan melt butter, stir in onion and cook until tender.

Stir in flour, salt and pepper.

Cook until bubbly and light golden in color.

Gradually stir in milk and broth using a whisk.

Cook until thickened.

Cut potatoes in half lengthwise, score pulp and scoop out of shell with spoon.

Stir about half the potato pulp into soup.

Blend Well.

Then stir in the remaining pulp and sour cream into the soup.

Garnish with toppings.