Potatoe Soup, Hawkeye

4 med. Baking potatoes.
¼ c. butter
¼ c. flour
¼ tsp. White pepper
4 c. chicken broth
1 ½ c. whipping cream
1/3 c. sour cream
1 Tbl chives or sliced green onion tops
1)Scrub potatoes and bake 425 40 –60 minutes until tender. Scoop out and discard skins. Mash.
2)Melt butter. Stir in flour and pepper until smooth. Add potatoes, stir in chicken broth. Cook until bubbly and thick. Cook 1 minute more.
3)Strin in whipping cream and sour cream and chives/onions. Heat through Don’t boil
6-8 Servings