Baked Potato Soup (1)

2/3 c. butter or margarine
2/3 c. all-purpose flour
7 c. milk
4 lg. baking potatoes (about 4 c.), baked, cooled, peeled & cubed
4 green onions
12 strips bacon, cooked & crumbled
1 1/4 c. shredded Cheddar cheese
1 c. (8 oz.) sour cream
3/4 tsp. salt
1/2 tsp. pepper

Melt butter in a large soup kettle. Stir in flour; heat, stirring until smooth. Gradually add milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately. Serves 8 to 10.

Lee Anderson