Baked Potato Soup
12 slices bacon
⅔ cup butter
⅔ cup all-purpose flour
7 cups milk
4 large Russet potatoes, baked or microwaved,
peeled and cubed
4 green onions, chopped
1¼ cups shredded cheddar cheese
1 cup sour cream
½ tsp salt (or to taste)
¼ tsp ground black pepper
Cook bacon over medium heat. Drain, crumble and set aside.
In a large pot, melt the butter over medium heat.
Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring often.
Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently until cheese is melted.