Baked Potato Soup

Whenever I make baked potatoes for supper, I purposely make a ton of extras just so I can make this soup the next night, it's a hearty and filling favorite at our house.

Baked Potato Soup

1/4 cup butter or margarine
1 onion, chopped
1/4 cup flour
2 qts. skim milk
1 qt. chicken broth
2 tsp. salt
1/2 tsp. garlic powder
8-10 baked potatoes, cubed and diced
1 lb. bacon, cooked, and crumbled
3 cups shredded cheddar cheese
1 cup sour cream or fat free plain yogurt

In a large dutch oven melt the butter over medium high heat. Add the onion and saute until translucent. Whisk in the flour until smooth. Add the milk, broth, salt, and garlic powder. Bring to a boil and cook until thickened, stirring constantly. Add the diced baked potatoes. Reduce the heat to simmer and let cook for 10-15 minutes, stirring every few minutes. Mix in the bacon, cheese and sour cream, stirring until all of the cheese is melted.
Makes about 10-12 servings.