4 large baking potatoes (washed, cooked, peeled, & cubed)
2/3 cup butter or margerine
2/3 cup flour
6-7 cups milk
3/4 tsp salt
1/2 tsp pepper
12 slices bacon (cooked and crumbled)
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
2 green onions, chopped
Melt butter in soup pot over low to medium heat. Stir in flour, salt, and pepper. Heat and stir until smooth and bubbly. Gradually add milk. Stir constantly over medium heat until thick and bubbly. Add potatoes, bacon, and green onions. Bring to a boil, reduce heat, and simmer 5-10 minutes. Add cheese and sour cream. Stir until cheese is melted. Serve immediately.
* I leave the skins on the potatoes
* If you want a super creamy soup, substitute 3 cups of the milk with half & half.
Recipe from Church cookbook.
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