Baked Potato Soup

Let me climb up on my "soup"box for a moment...This is, by far, one of my favorite things to eat. And with Fall quickly approaching, it is one of the recipes that I just love to make and consume by the gallon. Unfortunately for me, my children do not like this soup. I truly don't know why because if I did, I would do whatever necessary to make them like it. Kelly and I eat it fresh and as leftovers. We've even frozen it before and re-heated it. It tastes great in a bowl or in a bread bowl. If you like creamy soups (and don't mind sacrificing the calories to eat it) you must try this one.

Ingredients:
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk, whole or 2%
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, fried and crumbled
2 cups shredded cheddar cheese
1 cup (8 oz.) sour cream

Directions:
Cut potatoes in half (remember that they should already be baked). Scoop out pulp and put in small bowl.

Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.

Stir in potato pul, salt, pepper, and three-quarters of the onions, backon, and cheese. Cook until heated. Stir in sour cream. Top with remaining onions, bacon, and cheese (for garnish).

Notes: You can transfer soup to a slow cooker set on Low if you aren't eating right away or if you are taking it to a function of some sort.