Michelle’s Baked Potato Soup (Mary)

4 large baking potatoes

2/3 cup butter

2/3 cup all-purpose flour

3/4 tsp. salt

1/4 tsp. white pepper

6 cups milk

1 cup (8 oz.) sour cream

1/4 cup thinly sliced green onions

10 bacon strips cooked & crumbled

(I normally cook a whole package and cut the bacon with kitchen scissors)

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.(yields 10 servings)