Baked Potato Soup

Baked Potato Soup – Laura L.

(serves 4)
4 Yukon gold potatoes
1 (5.5) package of au gratin instant potato mix
1 (10.5 oz) can of chicken broth
1 1/2 cups water
1 cup heavy cream
1 sweet onion
1/4 tsp pepper
bacon
sour cream
cheddar cheese
green onion (2 tbsp) and chives (green portion of green onion)

Peel and dice into chunks the potatoes, then place them in boiling water and cook till pretty much soft. Do not over cook.
Chop onion (both green and sweet) and sautee with butter. When soft, puree in food processor.

Cook a few strips of bacon and then chop them up for later (garnish)

Add cream, au gratin cheese mix (you can trash the dried potatoes, you don't need them), chicken broth, and pureed onions into a large sauce pan.

Puree potatoes... I like to add milk to the food processor so that it purees better. Do not completely puree all potatoes unless you do not want any chunks.

Combine ingredients in large sauce pan.
Garnish with cheddar cheese, sour cream, bacon, and chives.