Baked Potato Soup

2/3 C. butter or margarine
2/3 C. flour
7 C. milk
4 large baking potatoes, baked, cooled, peeled & cubed (about 4 Cups)
4 green onions, sliced
12 bacon strips, cooked and crumbled
1 1/4 C. shredded Cheddar cheese
1 C. (8 oz.) sour cream
3/4 tsp. salt
1/2 tsp. black pepper
 

In large soup kettle or Dutch oven, melt butter. Stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until thickened.
 

Add potatoes and onions. Bring to boil, stirring constantly.
 

Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until
cheese is melted.

Serve immediately. Serves 8-10. (2 1/2 quarts)

 

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