Baked Potato Soup - cooking recipe

Ingredients

6 to 8 large baked potatoes
2 c. chicken stock
1 stick butter
1/4 c. flour
1 onion, chopped
1 tbsp. parsley
3/4 tsp. pepper
1 tsp. garlic powder
1 tsp. salt
10 drops red pepper sauce
1 pt. whipping or heavy cream
grated Cheddar cheese
chopped green onions
fried bacon, crumbled

Preparation

Cut peeled potatoes into 1/4 or 1/2-inch cubes.
Puree 2 cups of potatoes and stock in processor until smooth.
Melt butter in pan.
Add flour.
Cook until light brown.
Add onion and cook until transparent.
Reduce heat to low.
Slowly add puree mixture, stir constantly.
Add remaining potatoes and spices.
Cream and cook 30 minutes very slow, stir often.
Top servings with cheese or onions or bacon or all.