BLACK ANGUS BAKED POTATO SOUP
Source: Black Angus Restaurant
Servings: 10

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions, chopped, divided use
12 slices bacon, cooked and crumbled, divided use
1 1/4 cups shredded cheddar cheese, divided use
8 ounces sour cream

Wash, dry, and prick potatoes with fork. Bake in 400-degree oven for 1 hour or until done. Let cool.

Cut potatoes into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins.

Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup of the cheese. Cook until thoroughly heated.

Stir in sour cream. Add extra milk if necessary for desired consistency.

Serve with remaining green onions, bacon and cheese.