Baked Potato Soup

6 medium baking potatoes
⅔ cup margarine
⅔ cup all-purpose flour
5 cups milk
1 cup heavy whipped cream
1 cup chopped green onions
cooked bacon,crumbled
1 (8 oz) container sour cream
5 oz shredded cheddar cheese
salt and pepper to taste

Bake potatoes 1 hour in a 400° oven. Dice up potatoes and set aside. Leave a small portion of the skins if desired. Discard remainder of skins.Melt butter over medium heat. Stir in flour to make a roux. Cook about 1 minute. Stir in a small amount of bacon grease for flavor. Gradually stir in milk. Add cream. Wisk once all milk and cream have been added.Bring heat to medium and continue to stir until soup mixture begins to thicken. In a small skillet lighyly brown green onions (use the same pan as bacon). Do not carmalize onions, simply saute for about 2 minutes, watching closely not to burn. Add potatoes, green onions, salt, peppper, bacon, and cheese. Stir well. Continue to heat for about 15 mimutes. Stirring well add sour cream.
Serve with additional bacaon, cheese, and green onions as a garnish.