Potato Soup

- 4 Large Baking Potatoes

- 2/3 cup butter

- 2/3 cup flour

- 7 cups milk

- 4 green onions, sliced

- 1 (12oz) package of bacon cooked and crumbled

- 1 1/4 cup (5oz) shredded Cheddar cheese

- 1 (8oz) container sour cream

- 1/2 teaspoon pepper

1. Bake potatoes at 400 degrees for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, mash to desired texture and reserve. Discard shells.

2. Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.

3. Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add bacon and remaining ingredients; stir until cheese melts. Serve immediately. Yields 14 cups.