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Baked Potato Soup

INGREDIENTS:3 potatoes
¼ cupbutter
¼ cupflour
4 cupswhole milk
4 cups heavy cream
1 lb.cheddar cheese, shredded
1 lb.American cheese
1 lb.bacon, chopped
1 pepper sauce
½ cupfresh chives, chopped
½ cupfresh parsley, chopped
½ tsp.garlic, chopped
to tastewhite pepper and saltDIRECTIONS:1.Cut unpeeled red potatoes into ½-in. chunks. Place in steamer and cook for 5 minutes until threefourths cooked.

2.In a large stockpot, cook bacon until crispy, remove from pot and reserve. Melt butter in pot and add flour, making a roux. Over low heat, add milk and cream, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

3. Add cheddar and American cheese and stir well. Stir in garlic and hot pepper sauce. Add potatoes and season with salt and pepper. Cook covered for about 30 minutes, stirring occasionally.

4. Add reserved bacon and serve in individual bowls, topped with fresh chives and parsley. SERVINGS:10 - 15 servings From:Eric Filburn, Executive Chef, West Virginia University, Morgantown, WV PHOTO CREDIT:Photo Credit: