Baked Potato Soup

This recipe comes from my friends in Wichita. It's a very hearty, filling soup. I try to lighten it by serving it with broccoli. You can also add some cooked, pureed cauliflower to help boost the vegetables in each serving.

Baked Potato Soup

8 baked potatoes, diced

2 sticks butter (to lighten the recipe further, you could probably cut it to 1 or 1 1/2 sticks)

2 onions, diced

3-4 cups chicken broth

1/2 cup flour

1 pound velveta

1 pint whipping cream

(I add about 1 teaspoon chopped parsley & 2 teaspoon minced garlic)

In a large pot, melt butter. Add onions, saute until soft. (I add some minced garlic at this point.)

Combine flour & enough chicken broth to onions. Cook stirring constantly until thickened.

Add potatoes, cheese, & whipping cream; heat to serving temperature. Season to taste with salt, pepper, parsley, or any favorite seasonings. Serve with broccoli, shredded cheddar cheese, & bacon crumbles.