Twice Baked Potato Soup - cooking recipe

Ingredients

6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped
5 cups chicken broth
1/4 cup light cream
1 tablespoon fresh chives, chopped
8 -10 slices bacon, coooked and crumbled
1 cup shredded cheddar cheese
1 cup sour cream

Preparation

Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
Place 1/3 cup broth mixture in blender. Cover and blend ucntil smooth. Pour the mixture into bowl. Repeat the blending process with the remaining broth mixture.
Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
Spoon 1/4 cup remaining potato into each bowl.
Divide the broth mixture among the bowls.
Top with bacon, cheese and sour cream.