Baked Potato Soup

Edited 11/14/11-  I made this soup the other night, and it just tasted bland.  I started adding things to give it more flavor and didn't really measure anything. So the measurements in the recipe are totally guesstimates. In fact, most of the recipe is a lot of guess work.  I start with the recipe as a general outline, and then go from there.  First off, I added a bunch of pepper.  I cracked that pepper mill a dozen or two times.  I looked in my spice cabinet to see what I had on hand, and started throwing things in, dried onions (I am sure fresh would be better), saw the chicken granuals and added that to the mix. (yes, that totally has MSG...which I normally stay away from)  Also, you should note that the potatoes tend to soak up the salt and flavor, so it tasted extra salty and garlicky to us, then we added the potatoes and we tasted it before serving, and it was perfect once the potatoes worked their magic.

We love this soup. My kids cheer when I make it. Seriously. I found this recipe in a church cookbook, and changed it up just a bit. - I added some dried chives, and a cup of dried potatoes- (I have a bunch in my food storage) The soup is thick and perfect in bread bowls.

Baked Potato Soup

4 large baking potatoes

2/3 cup butter

2/3 cup all-purpose flour

3/4 tsp. salt

pepper to taste

8 cups milk

1-2 Tbs dried chopped chives

1 Tbs chicken flavor granuals
2-3 tsp garlic powder
1 Tbs dried chopped onion
1 cup dried potatoes

Optional garnishes-

1/4 c. thinly sliced green onions

10 bacon strips, cooked and crumbled

1 cup shredded cheddar cheese

sour cream

Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes. I will usually bake the potatoes a day before and refrigerate them. In a large saucepan, melt butter, stir in flour, salt and pepper until smooth. Gradually add milk. Add dried and potatoes and chives. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; Add cubed potatoes. Garnish as desired.