BAKED POTATO SOUP

BAKED POTATO SOUP
　
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes. Baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
12 strips bacon, cooked, drained and crumbled
1-1/4 cups shredded mild Cheddar cheese
1 cup (8-oz.) sour cream
¾ teaspoon salt
½ teaspoon pepper
　
In a large Dutch oven or stockpot, melt the butter over low heat. Stir in flour; continue to heat and stir until smooth. Gradually add milk, stirring constantly, until sauce has 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.
　
Yield: 6-8 servings.