Baked Potato Soup

Perfect soup on a cool autumn night.

Ingredients

• 12 strips Field Bacon: cooked, drained, and crumbled
• 2/3 cup flour
• 7 cups milk
• 4 large potatoes: baked, cooled, peeled and cubed, about 4 cups
• 4 green onions, thinly sliced
• 2/3 cup butter
• 1 1/4 cups shredded mild cheddar cheese
• 1 cup (8 ounces) sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a large pot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring, until sauce has thickened. Add potatoes and onions. Continue to cook, until soup begins to bubble.
2. Reduce heat; simmer for 10 minutes. Add all remaining ingredients; stir until cheese is melted.
3. Serve piping hot.