BAKED POTATO SOUP

Ingredients

2/3 cup butter or margarine
2/3 cup plain flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
4 green onions, sliced
12 strips bacon, cooked and crumbled
1 1/4 cups shredded Cheddar cheese
1 (8-ounce) container sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation

In a large soup kettle or Dutch oven, melt butter over low heat. Slowly stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and green onions. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 10 minutes, stirring frequently. Add remaining ingredients; stir over low heat until cheese is melted. Serve immediately. Makes 8-10 servings (2 1/2 quarts).