Baked Potato Soup

4 large baking potatoes (about 2-3/4 pounds)

2/3 cup butter or margarine

2/3 cup all-purpose flour

3/4 tsp. salt

1/4 tsp. white pepper

6 cups milk

1 cup (8 oz.) sour cream

1/4 cup thinly sliced green onions

10 bacon strips, cooked and crumbled

1 cup (4 oz.) shredded cheddar cheese

Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

Yield: 10 servings