Baked Potato Soup

From: Melissa Hammer

1/2 lb butter (1 cup/2 sticks)
1 small onion chopped finely
1 cup flour
1 quart half and half
4 lbs baked potatoes
1 tsp salt-more to taste
1/2 tsp pepper-more to taste
1/2-1 tsp hot sauce-depending on flavor
1/2 gal. 64 ounces of chicken stock

Saute onions and butter until onions are translucent. Make rue by adding flour to butter mixture and then gradually adding the chicken stock. Add half and half, seasonings, and potatoes. Top with cheese, bacon bits, and green onion. Makes 1 1/2 gallons.