BAKED POTATO SOUP
Patricia Pierson
Temperature: 425° — Time: about 1 hour and 15 minutes

4 large baking potatoes
2 tablespoons butter
1/2 cup chopped onion
8 cups chicken broth
Salt and pepper
1/2 cup heavy cream
1 1/2 cups grated mild cheddar cheese

Bake potatoes at 425° for about an hour or until soft. Place butter in a large soup pot. Add onion and cook until soft, 4 to 5 minutes. Cut potatoes in half lengthwise and scoop potato into pot. Add chicken broth and season with salt and pepper. Simmer about 15 minutes. Stir in cream. In small batches, ladle into a blender or food processor and purée until smooth. Return to soup pot. Heat and add cheese. Stir over low heat until cheese is melted.

Garnish: Crumbled bacon, grated cheese, chives or parsley