Baked Potato Soup

Bake potatoes, cool, cut in half, and scoop out pulp. Discard skins.

Melt butter in saucepan (3 qt) over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly. Add milk and cook over medium heat until mixture is thickened and bubbly.

Add potato pulp ,salt, pepper, most of green onions, most of bacon, and most of cheese. Cook until heated and then stir in sour cream. Add extra milk if necessary for desired consistency.

Put soup into individual bowls and top with remaining scallions, bacon, and cheese.

NOTE: I got this recipe from a friend in Lake County who got it from a 1992 Southern Living. She said she used part half and half or whipping cream when she makes it. I used 2 cups half and half and 1 cup whipping cream and then thinned it a little bit with milk. I also used reduced fat sour cream. Michael does not care for raw onions of any sort, so I used all the scallions in the soup and just topped it with the bacon and cheese. It was truly wonderful and very filling. You won’t need anything else! We will get two full meals out of it. As in most of what I share, this is half the given recipe.