Tasty Tuesday

This is always a crowd pleaser when I make it, and I usually don't have much left over. It has all the good stuff in it that you would put on top of a baked potato. A white veggie puree would be ideal to mix in to it, and with the bacon and cheese no one will notice the extra veggies!

Baked Potato Soup

2/3 c butter
2/3 c flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled, and cubed
4 green onions, thinly sliced
10-12 strips of bacon, cooked, drained, and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 t salt
1/2 t pepper

In a large pot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat and simmer 10 minutes. Add the rest of the ingredients, stir until cheese is melted. Serves 8-10 people.