Baked Potato Soup

4 Lg. Baking Potatoes (or 6 med.)
2/3 cup Butter or Margarine
2/3 cup All Purpose Flour
6 cups Milk
¾ teaspoon Salt
½ teaspoon Black Pepper
4 Green Onions (chopped and divided)
12 slices Bacon (cooked, crumbled, and divided)
1 ¼ cups grated Cheddar Cheese
1, 8 oz. Carton of sour cream

Bake Potatoes at 400 degrees until done or microwave, cool and scoop out pulp and set aside. In med. pan melt Butter, add Flour and stir until smooth, cook 1 minute. Gradually add milk; cook over med. heat until thick and bubbly. Add potato pulp, salt & pepper, 2 tablespoons of green onions, ½ cup bacon and 1 cup cheese. Cook until heated through. Stir in sour cream; add extra milk if soup is too thick. Garnish with remaining green onions, bacon bits, and cheese. Chives are good to use as well.

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