Submitted by Patsy Winn, Westville, Okla.
2 Tbsp, butter
1/2 tsp. garlic powder
1/2 tsp. white pepper
5 Tbsp. flour
4 C. milk
1 C. graded cheddar cheese
10 baked potatoes (baked ahead of time)
In a 2-quart saucepan, melt butter over low heat. Whisk in the garlic powder and the white pepper. Gradually add in the flour, stirring the whole time. Cook flour mixture for a couple of minutes. Stir in milk a little at a time. Add cheese and allow melting and blending in the soup mixture. Peel and cube the baked potatoes. Add the potatoes. Stir until everything is mixed together. Soup should thicken. Serve with graded cheese and bacon bits.