Baked potatoe soup

The original recipe, although calling itself BAKED potatoe, microwaves them in the oven. My recipe on the other hand calls you to really bake them in the oven....

6 large or 9 medium potatoes, scrubbed
1/3 cup butter OR 3 Tbs oil
1/3 cup flour
4 cups skim milk
1 cup cream or sour cream (I use 10% cooking cream)
Salt and pepper to taste.

Bake the potatoes in oven until done.
When the potatoes are about half way done start making the saucy bit of the soup.
Heat over medium to low heat in a large pot the butter/oil and flour. Stiring often. Be careful not to burn the mixture (called roux). When the roux is starting to thicken a bit, mix the milk in gradually. Careful it will spritz a lot and the stuff is really hot!!! Continue to cook on low heat while getting back to the pototoes.

Once the potoates are done, half them and scoop out the fleshy bit. Mash the potatoes, leaving in some chunks. Add the mash to the milk mixture. Blend in sour cream and season with salt and pepper.

Serve and enjoy.

TIP: You could use margerine, however, as I believe that margerine is really unhealthy I don't buy this stuff. From a kosher point of view, since the soup is anyway 'milky' you may as well use butter. If you would like to reduce the amount of fat you use, though, use oil.

Also, don't mash potatoes with a (hand held) mixer. It breaks down the structure of the potatoe in such a way that it goes all gooey. Use a potatoe masher.