Baked Potato Soup

Baked Potato Soup

• 4 large baking potatoes, baked and cooled (from Tuesday)
• 2/3 cup butter or margarine
• 2/3 cup all-purpose flour
• 6 cups milk
• 2 tsp salt
• 1/2 tsp pepper
• 4 green onions, chopped and divided
• 12 slices bacon, cooked, crumbled, and divided
• 1 1/4 cups (5 oz.) cheddar cheese, shredded, divided
• 1 (8 oz.) carton sour cream

Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins. Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)

Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve with remaining green onions, bacon and cheese as a garnish.