Baked Potato Soup

1/2 cup butter or margarine
1/2 cup all-purpose flour
3 cups milk
3 cups hot tap water
1 can cream of chicken soup
5 large baking potatoes or 8 small potatoes
1 package real bacon pieces (near the salad dressing at the store) 
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon onion powder
canned chicken broth
sour cream (optional)
cheese (optional)

Wash the potatoes and wrap in a paper towel or napkin and put in the microwave in a circle.  (There are no potatoes in the middle of the circle) Microwave about 5 minutes.  Squeeze the potatoes to see if they are soft (use a pot holder-they are hot) If they aren't soft, then turn them over and add 1 minute at a time until they are.  While potatoes are cooking you can start the soup.

Melt the butter, remove from heat and add the flour all at once and stir quickly until smooth with no lumps.  Return to heat and add the milk and water.  Cook about 5 minutes, add the soup and stir with a whisk until smooth.  When the potatoes are done hold them under cold water and peel.  Add potatoes to the soup whole and then mash with a potato masher, (or whisk or large spoon).  Leave some potato chunks.  Add the salt and pepper and bacon pieces.  Taste the soup and add chicken broth until desired consistency.  Add more seasoning if needed.

Soup can be served plain or with sour cream and cheese.