Baked Potato Soup
From: My CIL, Annie
Bake 3-5 potatoes in the oven for however long and whatever temperature you usually do. When they're done, slice them in half and scoop out the meat into a bowl. Discard peels. Add 2 tsp chicken boullion and 1 c water and beat with beaters until kind of smooth, but slightly lumpy. Melt 1 -2 TB butter in a large saucepan and add 1 TBS flour. Stir until pasty. Add 1 c milk, salt and freshly ground pepper to taste. Stir until bubbly and then add the potato mixture to saucepan. Add the dill weed, and whatever other herbs and spices you'd like. If it's too thick, add a little more milk. Wait till it starts to bubble and then take it off the heat. Add 1 c sour cream. Serve topped with bacon, broccoli or cheese.