Baked Potato Soup



4 large potatoes

2/3 cups of butter

2/3 cups of flour

1 ½ quart milk

4 green onions, chopped

1 cup of sour cream

2 cups of crumbled bacon

5 oz of grated cheddar cheese

Salt and freshly ground black pepper, to taste




Bake the potatoes at 350°F (175°C) until fork tender.

Melt butter in a suitably sized saucepan.

Gradually blend in the flour until thoroughly combined.

Slowly add the milk to the butter/flour mixture, frequently whisking.

Add the salt and freshly ground black pepper; then simmer over low heat, stirring constantly.

Cut the potatoes in half, scoop out the center and set aside.

Chop half of the potato peels and discard the rest.

When the milk mixture is hot, whisk in the potato.

Add the chopped green onions and potato peel.

Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly.

Add the grated cheddar gradually until all has melted.