Baked (or Boiled) Potato Soup

Bake 16 oz. potatoes, scoop out potatoes, or peel, chop and boil till tender.
Cook 1 small chopped onion in 1/3 c. butter
Stir in:
1/3 c. flour
1/2 t. salt
1/4 t. pepper
Add:
4 c. milk (all at once), cook till thick and bubbly
Add potato pulp and 1/2 c. American cheese shredded. Stir till cheese melts.
Garnish with green onion, bacon, shredded cheese.
Makes: 6 Servings

Adapted from Better Homes and Gardens Soups and Stews, Cooking for Today, pg. 110