:: sinfully good soup ::

Baked Potato Soup (yeilds 10 cups)

from the kitchen of Diana Bonilla

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

Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Peel potatoes and cut in bite-size pieces.

Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potatoes, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.
Serve with remaining onion, bacon, and cheese.

*Tips:
If you’re in a hurry, you can peel and dice the potatoes and boil them until they’re done. Drain before adding to soup. I also add a little more cheese and sour cream than it calls for.
You can also use a cup or two of half and half or cream to make it really creamy. ENJOY!!!