Baked Potato Soup

• 4 large baking potatoes
• ⅔ cup butter
• ⅔ cup flour
• 1 ½ quarts milk
• 1 cup sour cream
• 4 green onions, chopped
• 5 ounces cheddar cheese, grated
• salt and pepper
• 2 cups bacon, crisped and cooked

Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour). Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended, making a roux. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onions and potato peels. Whisk well, add sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with crumbled bacon.