Categories: Soup

Ingredients

• 4-6 potatoes, baked in skins (do not wrap)
• 2/3c butter or margarine
• 2/3c flour
• 6c milk
• 1/2tsp pepper
• 3/4tsp salt
• 4 green onions, chopped
• 12 slices bacon, cooked and crumbled
• 1 1/4c shredded cheddar cheese
• 8oz sour cream

Directions

1. Melt butter over low heat and stir in flour. Mix well and add milk slowly. Stir over medium heat until thick and bubbly. Scoop out the baked potatoes and add directly to the soup. (If you cook ahead of time, and put in the fridge, the potatoes are more difficult to scoop out. Cut in 1/2 and scoop out chunks that are not too big). Add everything else EXCEPT the sour cream, stir well. Add sour cream 5-8 minutes before serving, stir well. Add milk to thin down if needed.

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