'This is a thick and hearty soup. Just the ticket for those cold winter days. Personally, I like it with a couple of big old slices of garlic bread. A big pat of butter and the top made black with fresh ground pepper (learnt that from my Daddy!)...'
4 Large potatoes, baked
1/2 cup butter
2/3 cup flour
6 cups milk
s & p to taste
4 green onions, chopped
1 cup sour cream
1 16-oz pkg bacon, cooked crisp and
crumbled
5-oz grated Cheddar
Cut baked potatoes in half, scoop out and
set aside
Chop half the potato skins and discard the
rest
Melt butter in saucepan, slowly blend in
flour with a wire whisk, until thoroughly
blended
Gradually add milk to butter/flour mixture
whisking constantly
Whisk in salt & pepper and simmer over
low heat, stirring constantly
When milk mixture is thickened and bubbly,
add potato, green onion and potato skins
While whisking, add sour cream and crumbled
bacon
Heat mixture thoroughly, and remove from
heat
Add cheese, a little at a time, whisking
until all is melted in (return to low heat,
if necessary)
If need be, thin soup with a little milk
Garnish with chives, grated cheese and bacon
crumbles
