Baked Potato Soup
4 large potatoes, 2 3/4 pounds
2/3 cup butter
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
6 cups milk
1 (8 ounce) carton sour cream
1/4 cup thinly sliced green onions
10 strips bacon, cooked, crumbled
1 cup shredded cheddar cheese
Preheat oven to 350. Bake potatoes for 65 to 75 minutes, or until tender. Cool completely. Peel and cube potatoes. In large saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook 2 minutes, or until thickened. Remove from heat. Whisk in sour cream. Add potatoes and onions. Garnish with bacon and cheese.
Makes 10 servings.