Baked Potato Soup


  • 4 large Baking potatoes
  • 2/3 cup Butter or margarine
  • 2/3 cup Flour
  • 6 cups Milk
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 4 chopped green onions, divided
  • 12 slices Bacon, fried, crumbled, divided
  • 1 1/4 cups Cheddar cheese, shredded, divided
  • 8 ounces Sour cream
Wash potatoes and prick several times with fork; bake at 400 for 1 hour or until done. Let cool. Cut potatoes in half lengthwise, then scoop out pulp; set aside. Discard skins. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if too thick. Serve topped with remaining onion, bacon, and cheese.