Baked Potato Soup (2)

4 lg. baking potatoes
2/3 c. butter or margarine
2/3 c. all-purpose flour
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped & divided
12 slices bacon, cooked & divided
1 1/2 c. shredded Cheddar cheese, divided
1 (8 oz.) ctn. sour cream

Wash potatoes. Bake at 400° for 1 hour, or until done. Cool and scoop out pulp. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add 6 cups of milk, cook over medium heat, stirring constantly until thick and bubbly. Add potato pulp, salt and pepper, 2 tablespoons green onions, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk; if desired. Serve with remaining onion, bacon and cheese. Yield: 10 cups.

Jane Shephard