Baked Potato Soup

Ingredients:

• 2/3 cup butter
• 2/3 cup flour
• 7 cups milk
• 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
• 4 green onions, thinly sliced
• 10 to 12 strips bacon, cooked, drained, and crumbled
• 1 1/4 cups shredded mild cheddar cheese
• 1 cup (8 ounces) sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Preparation:

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.