Baked Potato Soup

Bake (or microwave) 4 large to 6 medium potatoes (depending on their size) at 400 degrees for 1 hour.  Let cool so you can cut length wise and scoop out.  Sometimes I dice or slice mine and boil them.

Ingredients:
1/3 butter
1/3 flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
1 1/2 cups (6 oz) shredded cheddar cheese
12 slices of bacon, cooked and crumbled
4 green onions, chopped
1 (8 oz) carton sour cream

Direction:
Melt butter on low in a Dutch oven or stock pot.  Add flour gradually while stirring until smooth.  Keep it on low and do not burn.  Cook for 1 minute stirring constantly.  Gradually add milk; cook over medium heat stirring constantly until thick and bubbly.  Stir in potatoes, salt, pepper, cheese, bacon, green onions, and sour cream.  Cook until heated, but do not boil. Yields 10 cups.

Recipe originally from my sister, Janet Brooks, but this one is from The Ultimate Southern Living Cookbook.