Baked Potato Soup

A family fave...even though we don't get many cold nights in Florida!!

8-10  large baked potatoes
2 cans chicken stock
between 1-2 cups milk (depending on how many potatoes and what consistency you like)
bacon drippings
salt and pepper
1 tsp. or to taste garlic powder
1 cup sour cream

Garnish:
sour cream
grated cheddar cheese
bacon pieces
salt and pepper

In pot, heat chicken broth and milk. Add drippings (I guess you could sautee some onions here, if you go that we...of course, I don't!). Add spices. After your potatoes are baked, scrape out centers and add to soup pot. Mash in with a hand held potato masher. Let simmer at least 20 minutes. A few minutes before serving add sour cream and blend well. Serve soup with bacon pieces, grated cheese, and dollop of sour cream. For fun and yummy side, take your empty potato shells and fill with cheese and bacon and broil for a few minutes!!  Great with French Bread too!!

(Thanks to Cindy Wilkinson for the original recipe...which I messed with, of course!)