Baked Potato Soup

Ingredients

• 6 medium baking potatoes
• 2/3 cup margarine
• 2/3 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

Directions

• Step 1
  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. Whisk 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 lightly brown green onions (use the same pan as bacon). Do not caramelize onions, simply sauté for about 2 minutes, watching closely not to burn. Add potatoes, green onions, salt, pepper, bacon, and cheese. Stir well. Continue to heat for about 15 minutes. Stirring well add sour cream.
• Step 2
  Serve with additional bacon, cheese, and green onions as a garnish.

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