Baked Potato soup

Directions

1. Peel and chop red or golden potatoes. Bake russet potatoes in 350 degree oven until soft, about 1 hour. Put butter in the soup pot and saute the onions until soft. Add the chopped red or golden potatoes and cook 5 minutes, stirring constantly so they do not brown. Add broth and cook over medium heat until potatoes are soft and soup is slightly thick. Using a mixer or potato masher, puree the soup. Chop the russet potatoes and sprinkle with salt and pepper. Add the cubed russets to the soup and heat, stirring frequently. Just before serving add milk and green onions and heat but do not boil.