Baked Potato Soup Linda of Findlay

4 large potatoes, baked until tender

When cool enough to handle, remove pulp and chop up half the peel.

Set aside.

2/3 cup butter            2/3 cup flour                     1 1/2 quarts whole milk

S&P        2 cups crisp crumbled bacon            4 green onions, sliced

1 cup sour cream                 5 oz. grated cheddar cheese

Melt butter in soup kettle, slowly whisk in flour....cook over low heat until

thickened and bubbly.  Add in the milk and continue cooking and

whisking until a slow simmer.   Add salt and pepper.  Add pulp and

peelings and the remaining ingredients.  Heat thru, but do NOT boil.

This is a very rich and delicious soup!