Recipe: Baked Potato Soup

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for Baked Potato Soup. It's sure to warm you up on a cold, snowy weekend!

Ingredients:
4 large baked potatoes
2/3 c. butter
2/3 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1 T. minced onion, softened in water
6 c. milk
1/2 c. shredded cheddar cheese
crumbled bacon, sour cream, chopped onions or cheese for garnish

To prepare:
Wash potatoes, and prick skins with a fork. Bake potatoes at 400 degrees for one hour or until soft. Let cool. Cut potatoes in half; scoop out the pulp. (Save the shells for baked potato skins!)

Melt butter in a large saucepan, and then add flour. Cook, stirring constantly, for one minute. Gradually add milk. Cook over medium heat until mixture is thickened and bubbles.

Add reserved potato pulp, salt, pepper, onions and cheese. Heat thoroughly, adding extra milk if soup is too thick.

Ladle into soup dishes. Top with chopped bacon, sour cream, onions and cheese.