I grew up in Idaho where fall means the fields are full of busy harvesters digging huge potatoes. There are all sorts of great ways to eat them, but this is one of my favorites. It is simple and easy and so good on a cool fall day.
Baked Potato Soup
Bake 4 large potatoes in the oven for 1 hour.
To make the soup:
1/4 cup butter
1/4 cup flour
Melt the butter in a large pot and then add the flour. Cook and stir for one minute and then add:
6 cups milk
Continue to stir and simmer over low heat until thickened but do not boil. Then add:
1 tsp. salt
1/4 tsp. pepper
4 large baked potatoes, peeled and cubed
4 green onions, chopped (or 2 tbsp. dried chives)
Serve topped with bacon, cheese, and/or sour cream.