Baked Potato Soup
4 large baking potatoes
2/3 cup. butter or margarine
2/3 cup all-purpose flour
7 cups milk
4 green onions, sliced
12-oz. pkg. bacon, cooked and crumbled
1 1/4 cup (5 oz.) shredded Cheddar Cheese
8-oz. container sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Garnish: additional shredded Cheddar cheese, cooked and crumbled bacon, sliced green onions
Bake potatoes at 400 degrees for one hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.
Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually whisk in milk; cook over medium heat 10 minutes, whisking constantly, until mixture is thickened and bubbly.
Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat and simmer 10 minutes. Add bacon and next 4 ingredients; stir until cheese melts. Garnish, if desired. Serve immediately. Makes 14 cups.