Baked Potato Soup

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Penzeys

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Ingredients

5 lbs. russet baking potatoes (6 large bakers)

½ lb. bacon

3 Cups 2% milk

1 stick butter or margarine

3 Cups onion, minced

7½ Cups chicken stock (or 1 heaping TB. CHICKEN SOUP BASE dissolved in 7½ Cups water)

½-¾ Cup all-purpose flour

½ tsp. THYME

1 TB. PARSLEY

¼ tsp. CAYENNE RED PEPPER

1 tsp. salt (optional)

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