Even though I haven't posted in ages, I've still been eating. So I thought I'd pop on quick and share a delicious fall recipe with you - Baked Potato Soup. This is not your mama's potato soup - thin and brothy with sliced hotdogs. Mine is thick, rich, filling, has no meat and no fat. Well, 4 outta 5 ain't bad. See what you think!
2 extra large baking potatoes
3/4 C. butter
3/4 C. flour
3 tsp. salt
3 tsp. Wyler's chicken bouillon crystals
1 tsp. dried chives
1 tsp. dried onion flakes
3/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 C. 2% milk, warmed
Bake potatoes at 400° for an hour, or until done. While still warm, remove skins and discard. Mash both potatoes, one into small pieces and the other into large pieces. In large kettle, melt butter; add flour, whisk together and let cook 2 minutes. Whisk in remaining ingredients along with the milk and cook over medium heat until thickened and bubbly. Add potatoes, stir well and remove from heat. Serve with cooked, crumbled bacon and chives.
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