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Recipe By : THE DOLL
Serving Size : 20
1 medium onion -- chopped fine
4 tablespoons butter or olive oil or comb -- or less
10 baked potatoes -- chopped coarsely
1 quart chicken stock
1/2 gallon milk -- any
Sauté onion in butter or olive oil. Put onion and potatoes in food processor or blender. Add chicken stock. Pulse on and off. Add milk and process until desired smoothness. I like it slightly lumpy myself. You might find it easier to blend ingredients while cool and then reheat.
Freeze at this point. Some people do not like potato soup once it has been frozen... WE do... YMMV
Suggested garnishes: chopped green or red onion, bacon bits, grated cheeses (cheddar, roquefort, or queso anejo), red pepper flakes, tabasco, sour cream, virtually anything your heart desires.
NOTES : You can make this recipe as low fat as you want and as thick or thin as you like. The ingredients are yours to play with. The key to its flavor: don't peel the potatoes