2/3 c Butter or margarine
2/3 c All-purpose flour
7 c Milk
4 lg Baking potatoes, baked,
-cooked, peeled & cubed 4 Green onions, sliced
12 Bacon strips, cooked and
-crumbled 1 1/4 c Shredded cheddar cheese
1 c Sour cream
3/4 ts Salt
1/2 ts Pepper
In a large soup kettle, melt butter. Stir in flour, heat and stir until smooth. Gradually add milk; stirring constantly until thickened. Add potatoes and onion. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yields about 2 1/2 quarts.