Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Butter or margarine |
| ⅔ cup | All-purpose flour |
| 7 cups | Milk |
| 4 larges | Baking potatoes, baked, cooked, peeled & cubed |
| 4 \N | Green onions, sliced |
| 12 \N | Bacon strips, cooked and crumbled |
| 1¼ cup | Shredded cheddar cheese |
| 1 cup | Sour cream |
| ¾ teaspoon | Salt |
| ½ teaspoon | Pepper |
In a large soup kettle, melt butter. Stir in flour, heat and stir until smooth. Gradually add milk; stirring constantly until thickened. Add potatoes and onion. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yields about 2½ quarts.