Baked Potato Soup Recipe

Baked Potato Soup from Menus 4 Moms

4 large baking potatoes, baked and cooled
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
2 tsp salt
1/2 tsp pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1 1/4 cups (5 oz.) cheddar cheese, shredded, divided
1 (8 oz.) carton sour cream

Cut potatoes in half lengthwise, scoop out pulp and set aside. Discard skins. Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. (This will take some time.)
Add potato pulp, salt, pepper, 2 tbsp green onions, 1/2 cup bacon, and 1 cup cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve with remaining green onions, bacon and cheese as a garnish.