Baked Potato Soup

I got the idea from Lee to make this soup, and found the recipe on the internet. I have been cooking since I was 7 years old, and don’t care too much about measuring ingredients. This soup is great for free-lancing: you can add more of the stuff you like and leave out whatever you don’t like; you can make it thicker or thinner; and you can make a lighter version with low fat ingredients. Greg had more dental work done today, so this is our dinner. Plus, we are having a storm, so it is definitely soup weather. And baked potatoes are my favorite food of all time.

Baked Potato Soup
· 2/3 cup butter
· 2/3 cup flour
· 7 cups milk
· 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
· 4 green onions, thinly sliced
· 10 to 12 strips bacon, cooked, drained, and crumbled
· 1 1/4 cups shredded mild cheddar cheese
· 1 cup (8 ounces) sour cream
· 3/4 teaspoon salt
· 1/2 teaspoon pepper
Preparation:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. This baked potato soup recipe serves 6 to 8.