2/3 cup butter
2/3 cup all purpose flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
4 green onions, sliced
4 strips bacon, cooked crisp and crumbled
1-1/4 cups shredded cheddar cheese
1 cup (8-oz) sour cream
salt and pepper to taste
In a large soup kettle, melt the butter. Stir in the flour, heat and stir until smooth. Gradyally 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; stir until cheese is melted. Serve immediately!
Yield: 8 to 10 servings (2-1/2 quarts).