Baked Potato Soup
|Instant mashed potato flakes/Granules||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs)|
|Baking potatoes||3 Large, diced (With Skin On)|
|Grated cheddar cheese||5 Tablespoon|
|Bacon slices||5 , fried crisp and crumbled|
|Garlic powder||1⁄4 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Granulated sugar||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Chopped chives||5 Tablespoon|
In a medium mixing bowl, combine potato flakes with chicken broth; set aside.
Melt margarine in a medium saucepan.
Add flour and cook, stirring, until flour is lightly browned.
Slowly stir in milk.
Cook, stirring continuously, to make a medium white sauce.
Add potato-broth mixture and diced baked potatoes.
Add garlic powder, white pepper, sugar and black pepper.
Add salt to taste.
Simmer until soup is desired thickness.
Ladle soup into heated bowls.
Top each serving with cheese, bacon and chives.