BAKED POTATO SOUP
4 lg. baking potatoes
2/3 c. butter
2/3 c. all-purpose flour
6 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1 med. onion, chopped
12 slices bacon, cooked, crumbled and divided
1 1/4 c. shredded Cheddar cheese, divided
8 oz. sour cream
Wash potatoes and pierce several times with a fork. Bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise, then scoop out pulp. Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 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 bacon and cheese
