Baked Potato Soup

To bake potatoes in the microwave, prick each several times with a fork. Microwave 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let cool.

Yield: Makes 12 cups

Ingredients

• 5  large baking potatoes, baked
• 1/4  cup  butter or margarine
• 1  medium onion, chopped
• 1/3  cup  all-purpose flour
• 1  quart half-and-half
• 3  cups  milk
• 1  teaspoon  salt
• 1/8  teaspoon  ground white pepper
• 2  cups  (8 ounces) shredded Cheddar cheese
• 8  bacon slices, cooked and crumbled

Preparation

Peel potatoes, and coarsely mash with a fork.

Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.