By Popular Demand...Baked Potato Soup!

This is a recipe I came up with after having the most delicious potato soup at Bennigan's restaurant.  It's so easy, and you can customize it to fit your families tastes.  You can also tweek some of the ingredients to save on calories, as well as time.  I hope you love it was much as we do!

Baked Potato Soup

1.  In a large stock pot, melt 1 stick of butter.  Slowly whisk in about 1/2 cup of all purpose flour.  Whisk until smooth and the butter/flour mixture is slightly browned. 
2.  Slowly and gradually whisk in 4-6 cups of milk, until mixture is smooth and to the desired thickness.  Obviously, the less milk you use, the thicker the soup will be.  Add 1 t. salt and 1/4 t. pepper, more or less to taste.
3.  Add 3-4 large cooked, diced potatoes.  If desired, you can leave the skins on.  If you're in a time crunch, add 3-4 cups of southern style frozen hashbrowns.  Simmer on low until heated through.
4.  Remove from heat and add 1 c. sour cream, stirring until smooth. 
5.  Serve and top with shredded cheddar cheese, diced cooked bacon, and chopped green onion or chives.  Also delicious with diced ham and pepper jack cheese.