Baked Potato Soup

Ingredients

• 4 large russet baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp ground black pepper
• 6 cups milk
• 1 cup sour cream
• 1 1/2 cups sharp cheddar cheese, shredded
• 12 slices bacon
• 4 green onions, thinly sliced

Before you start

• Preheat oven to 350°F.
• Prick the potatoes all over with a fork.

Directions

1. Bake 350°F 60 to 75 min, until tender: russet baking potatoes.
2. Cool slightly, peel and cut in 1-in cubes: step 1.
3. Melt over medium heat: butter.
4. Whisk in, cook 1 min: step 3, all-purpose flour, salt, ground black pepper.
5. Whisk in gradually, simmer until thickened: step 4, milk.
6. Add, simmer 10 min: step 5, step 2.
7. Stir in until cheese melts: step 6, sour cream, sharp cheddar cheese.
8. Cook crisp, drain and crumble: bacon.
9. Ladle into bowls, top with: step 7, step 8, green onions.