Baked Potato Soup - cooking recipe

Ingredients

2/3 c. butter or margarine
2/3 c. all-purpose flour
7 c. milk
4 large baking potatoes, baked, cooked, peeled and cubed (about 4 c.)
4 green onions, sliced
12 bacon strips, cooked and crumbled
1 1/4 c. shredded Cheddar cheese
1 c. (8 oz.) sour cream
3/4 tsp. salt
1/2 tsp. pepper

Preparation

In a large soup kettle or Dutch oven, melt the butter.
Stir in flour; heat and stir until smooth.
Gradually add milk, stirring constantly, until thickened.
Add potatoes and onions. Bring to a boil, stirring constantly.
Reduce heat; simmer for 10 minutes.
Add remaining ingredients and stir until cheese
is melted.
Serve immediately.
Yield: 8 to 10 servings (2 1/2 quarts).