Baked Potato Soup

This is one good, finger-lickin' grub, cause ya gotta crumble the bacon, ya dig? (trying to attempt to talk cow-talk, since this is a 'down home' recipe, but that ain't gonna work here)

Stole this from one of my bestie's, wonderful blog. Seriously check.her.out. So, so good.

Anywho, it's late and blabbering, I've made this a few times and it has gone over superbly every time. Filling + Tasty + Great Left Overs + Kids Love = A lotta good.

Baked Potato Soup:

4 large baking potatoes (I added in one extra and used microwavable taters)
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
12 slices bacon, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
4 green onions, chopped (I nixed out)
8 ounces sour cream

1. Bake potatoes at 400 for 1 hour. Let stand until cool.
2. Cut potatoes in half and scoop pulp into a large bowl.
3. Melt butter in a large saucepan over low heat.
4. Add the flour, gradually stirring until smooth. Cook for 1 minute.
5. Add the milk gradually, stirring constantly. Cook over medium heat until the mixture is thick and bubbly, stirring constantly.
6. Add the potato pulp, salt, pepper, 1/2 of crumbled bacon and 1 cup of cheese and mix well.
7. Cook until heated through, adding more milk if needed. Stir in 2 Tbsp. of green onions. Ladle into soup bowls. Sprinkle with remaining bacon, cheese and green onions. Top each bowl with a dollop of sour cream.

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