Soup of the Week - Baked Potato soup

Since we seem to be on a cheap eats rant here, a soup that will last you a few days and actually make two dinners. This is a favorite of little Mason's and is just yummy on a cold day.

Baked Potato Soup
8 medium to large baking potatoes
2 c. chicken broth
1 c. milk
1 T. butter or margarine
1 T. flour
salt, pepper and parsley
1/2 c. bacon, cooked and crumbled
1/2 c. to 3/4 c. shredded cheddar
1 to 2 T. sour cream

Bake potatoes in 400 for one hour.
Remove from heat and let cool, slightly. Cut into eights. Remove pulp from skin (leaving a small amount of pulp on skin) reserving skin for another use.
In a large soup pot, melt butter/margarine. Add flour, salt and pepper. Let cook for one minute. Add chicken broth, milk, potato pulp broken into pieces, bacon and parsley. Cook until soup begins to thicken slightly. Add cheese and sour cream. Heat through. Season to taste. Makes about four or five bowls, depending on how hungry you are.

Baked Potato Skins

Baked potato skins
bacon
cheddar
butter/margarine
salt and pepper

Brush reserved potato skins with butter or margarine. Sprinkle with salt and pepper. Add bacon and cheese. Cook in 325 oven for 15-20 minutes, until cheese melts and skins are crispy. Serve with sour cream.