Baked Potato Soup

4 large baking potatoes (about 2 ¾ lbs.)

2/3 C butter

2/3 C flour

¾ t salt

¼ t white pepper

6 C milk

1 C (8 oz.) sour cream

¼ C thinly sliced green onions, optional

10 bacon strips, cooked and crumbled

1 C (4 oz.) shredded cheddar cheese

Bake potatoes at 350 degrees for 65 – 75 or until tender; cool completely.  Peel & cube.

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  If too thick add more milk to your desired thickness.  Remove from heat; whisk in sour cream.  Add potatoes.  Garnish with bacon, cheese & onions.