Baked Potato Soup

            Baked Potato Soup

5 large baking potatoes, baked

¼ cup butter

1 medium onion, chopped

1/3 cup flour

4 cups half-and-half

3 cups milk

1 tsp salt

1/8 tsp pepper

2 cups shredded Cheddar cheese

8 bacon slices, cooked and crumbled

Peel potatoes; coarsely mash with a fork.

Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender.  Add flour stirring until smooth.

Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated.  Top each serving with cheese and bacon.  Yield:  12 cups.