Rhonda's Baked Potato Soup

A good pot of soup has always brought comfort and strength. I have read that of soup and love, the first is best. My best friend Pat introduced me to Rhanda Crane, her sister-in-law who owns Magpie's Restaurant in Old St. Charles, Missouri. On my first visit with my traveling buddies, Pat, Karen and Peggy, we did our usual procedure. We each ordered something different and then we all shared, except for the baked potato soup, which we all had. Rhonda was gracious enough to let me introduce her recipe to my tearoom. It has now become our signature soup.

4 large baked potatoes cubed with skins left on
2/3 cup butter
2/3 cup flour
6 cup milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 cup shredded cheddar cheese
1 8 Oz. carton sour cream
1 heaping tablespoon chicken base

Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk. Cook over medium heat stirring constantly until mixture is thick and bubbly. Add potatoes, salt and pepper, bacon, cheese and chicken base. Cook until thoroughly heated. Remove from heat. Stir in sour cream. Add extra milk if necessary, for desired thickness. Garnish with green onions, bacon and cheese. For a speed up on this soup you can use frozen hash brown potatoes with the skins, but the soup does not thicken as well.

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