Baked Potato Soup

c. instant potato flakes 2 c. chicken broth 4 T. margarine or butter 5 T. flour 3 c. milk Toppings: Grated cheddar cheese Chopped fresh chives Crisp and crumbled bacon In medium bowl combine potato flakes with chicken broth; set aside. Melt margarine in medium saucepan; set aside. Add flour and cook stirring, until flour is lightly browned. Slowly stir in milk. Cook stirring constantly to make a medium white sauce. Add potato/broth mixture and diced potatoes. Add garlic powder, white pepper, and black pepper. Add salt to taste. Simmer until soup reaches desired thickness. Ladle into bowls and top with toppings. t. garlic powder t. ground black pepper t. salt 2 large baked potatoes; w/ skin chopped