Baked Potato Soup

[Roxy]

Baked Potato Soup:

 

4 large baking potatoes

2/3 cup butter

2/3 cup flour

6 cups milk

1 tablespoon salt

1/2 teaspoon black pepper

1/2 teaspoon white pepper

4 green onions, chopped and divided

12 slices bacon, cooked and crumbled

2 cups medium Cheddar cheese

2 cups sour cream

 

Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside.

 

In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency.

 

Serve topped with dollop of sour cream, green onions, bacon and cheese.