Baked Potato Soup

4 large - Potatoes
2/3 cup - Butter
2/3 cup - Flour
1 1/2 quart - Milk
Salt and Pepper
4 - Green onions
1 cup - Sour cream
2 cup - Crisp-cooked bacon, crumbled
5 ounces - Cheddar cheese, grated

Heat oven to 350 degrees and bake the potatoes until for tender.
Melt butter in a medium saucepan.
Slowly blend in flour with a wire whisk until thoroughly blended.
Gradually add milk to the butter-flour mixture, whisking constantly.
Whisk in salt and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside.
Chop half the potato peels and discard the remainder.
When milk mixture is very hot, whisk in potato.
Add green onion and potato peels.
Whisk well, add sour cream and crumbled bacon.
Heat thoroughly.
Add cheese a little at a time until it is all melted in.
Serve with crusty French Bread and fresh butter.

------

Baked Potato Soup

6 - Russet Potatos, peeled and sliced
1 1/2 quarts - Chicken Stock
1/2 Tablespoon - White Pepper
1/3 pound - American Cheese
2 cups - Whole Milk
1 stick - Butter
1/4 to 1/2 cup - Flour

Garnishes:
Sour Cream
Crumbled Bacon
Chopped Chives
Shredded Cheese

Bring Stock to boil.
Add white pepper and potatoes.
Cook until potatoes are about half done.
In a separate pan, melt butter, and add flour a little at a time, stirring to make a roux.
Cook roux about three minutes.
Add roux to potatoes a little at a time.
Add cheese and milk.
Turn down heat to very low, and simmer for about 15 minutes.
Makes one gallon of soup.

Garnish with dollop of sour cream, crumbled bacon, chopped chives, and shredded cheese.

-----

Baked Potato Soup

Serves: 6

4 large - Baking potatoes
2/3 cup - Butter
2/3 cup - Flour
1 1/2 quarts -milk
1 cup - Sour cream
4 - Green onions, chopped
5 ounces - Cheddar cheese, grated
Salt and pepper
2 cups - Bacon, crisped and cooked

Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour).
Melt butter in a medium saucepan.
Slowly blend in flour with a wire whisk until thoroughly blended, making a roux.
Gradually add milk to the butter-flour mixture, whisking constantly.
Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside.
Chop half the potato peels and discard the remainder.
When milk mixture is very hot, whisk in potato.
Add green onions and potato peels.
Whisk well, add sour cream.
Heat thoroughly.
Add cheese a little at a time until all is melted in.
Serve.
Top with crumbled bacon.