Recipe: Baked Potato Soup

BAKED POTATO SOUP

4 large baking potatoes
2/3 C. butter
2/3 C. flour
6 C. milk
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/4 C. cheddar cheese, shredded
8 oz. sour cream
3/4 tsp. salt
1/2 tsp. pepper

Bake potatoes until done. Cut in half lengthwise. Scoop out pulp and set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring over medium heat until thick and bubbly. Add potato pulp, salt and pepper, 2 tablespoons of the green onion, 1/2 cup bacon and 1 cup cheese. Cook until heated thoroughly and stir in sour cream. Add more milk if necessary (but it should be served thick). Serve with remaining green onions, bacon and cheese on top. Yields 10 cups.