Baked Potato Soup(Great On A Cold Night!) - cooking recipe

Ingredients

4 large baking potatoes
2/3 c. butter or margarine
1/2 c. all-purpose flour (more if you want it thicker)
6 c. milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
14 slices bacon, cooked, crumbled and divided
1 1/4 c. shredded Cheddar cheese (about 5 oz.), divided
1 (8 oz.) carton sour cream

Preparation

Wash potatoes and prick them several times with a fork; bake at\t400\u00b0
for 1 hour or until done.
Let cool.
Cut potatoes in half
lengthwise
and
then scoop out pulp.
Set pulp aside. Discard
skins.
Melt
butter in a heavy saucepan over low\theat; add
flour, stirring until smooth.\tCook 1 minute, stirring constantly.
Gradually
add
milk;\tcook over medium heat, stirring
constantly
until
mixture
is
thickened and bubbly. Add
potato
pulp,\tsalt, pepper, 2 tablespoons green onions, 1/2 cup
bacon\tand 1 cup of cheese.
Cook soup until thoroughly heated, but do not boil.
Stir in sour cream.
Add extra
milk
if necessary\tfor desired thickness.\tServe with remaining onions, bacon and cheese.