Baked Potato Soup

contributed by Laurel Turner

4 lg. baking potatoes (I had 8 small to medium leftover baked potatoes that I used)

2/3 C butter

2/3 C flour

1 tsp salt

1/4 tsp pepper

6 C milk (I used 5 cups of skim milk and 1 cup cream)

1 C sour cream (I used reduced fat)

4 thinly sliced green onions

10 bacon strips, cooked and crumbled

1 C shredded cheddar cheese

Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely.(Or use leftover potatoes from another meal)

Peel and cube potatoes.

In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out. Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thickened. Reduce heat to medium-low. Add cubed potatoes. Heat until warm. Mix in sour cream. Garnish with bacon, cheese, and green onions. Yield 8 servings

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