Baked Potato Soup | Fletchers Mill

Ingredients

• 4 large russet potatoes, baked, peeled, and mashed
• 1 medium Spanish onion, diced finely, about 1 cup
• 4 tablespoons lightly salted butter
• ¼ cup all purpose flour
• 3 cups whole or 2% milk
• 2 cups chicken broth
• 2 teaspoons salt
• fresh ground pepper to taste