5 lg. baking potatoes
1/2 stick butter
1/2 c. flour
7 c. milk
1 bunch green onions, chopped
2 cans chicken broth
1/2 lb bacon, fried and crumbled
1 1/2 c. shredded cheddar cheese
1 c. sour cream
Bake potatoes until tender. Cool, peel and chop into small pieces. Melt butter in large dutch oven and stir in flour to make a roux. Add chicken broth. Slowly whisk in milk and, over medium heat, bring to almost boiling. Add potatoes, green onions and bacon. Stir in cheese and sour cream. Heat through until cheese is melted and soup is warm. Garnish with more chopped onion, sour cream and bacon if desired.
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