Soups On: Baked Potato Soup

4 large baking potatoes
2/3 cups butter
2/3 cup flour
6 cups milk (not skim)
4 green onions, chopped
1 cup sour cream
1 cup cheddar cheese, shredded
2 cups bacon crumbles (10 slices, cooked crisp)
Salt & pepper to taste

Bake potatoes until cooked through. Chop into small squares -- leaving the skins on is optional.

In soup pot, melt butter. Slowly blend in the flour to make a roux. Add milk, whisking constantly. When milk is very hot, whisk in the potatoes. Add green onions, sour cream and bacon. Do not boil.

Continue to stir, adding cheese gradually until all is melted. Salt & pepper to taste. Serve.

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