Baked Potatoe Soup – Nycola Anderson
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6-7 cups milk
¼ tsp. salt
½ tsp. pepper
4 chopped green onions
12 pieces of bacon, cooked and crumbled
1 ¼ cups shredded cheddar cheese
8 oz. sour cream
Wash potatoes and bake one hour at 400° degrees. Let cool. Cut and scoop out pulp. Discard skins. In a large pot, melt butter and add flour. Stir until smooth. Cook one minute, stirring constantly. Gradually add milk and cook over med. Heat, stirring constantly until thick and bubbly. Add potatoes, salt, pepper and half of the onions, ½ cup bacon, and 1 cup cheese. Stir in the sour cream. Add more milk if needed until mixture reaches serving constancy. Serve in bowls and top with the remaining bacon and cheese. Use extra onion as garnish. Makes 8-10 servings.