Baked Potato Chowder

10 lbs russet potatoes,

Baked and cooled

1 C (2 sticks) butter

2 C chopped onion (bout 2 med.)

¼ C dried parsley

2 Tbls beef bouillon granules

1 Tbls minced garlic (bout 9 cloves)

1 Tbls dried basil

2 tsp salt

2 tsp black pepper

2 C flout

12 C water

4 C half-and-half (or light cream)

1 lb sharp Cheddar cheese,

Cut into large chucks

4 one-gallon freezer bags

1. Cut potatoes in half; scoop out flesh. Set potato aside and discard skins, or save for another use.

2. Melt butter in a large stockpot over medium heat. Add onions and cook, stirring, until soft, about 5 mins. Add parsley, bouillon, garlic, basil, salt and pepper; cook, stirring, for 2 mins. Add flour; cook, stirring, 2 mins longer. Mixture will be like a paste. Gradually add water, half-and-half, and potato; cook, stirring frequently, until soup has thickened, about 30 mins. Add cheese; cook, stirring until melted. Cool.

3. Divide cooled soup evenly among the freezer bags. Seal and freeze.

To Cook one Entrée

1. Completely thaw one entrée in the refrigerator.
2. Bring the soup to a simmer in a large saucepan over medium heat. Do not boil.