Baked Potato Soup Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large potatoes -- baked 2/3 cup butter 2/3 cup flour 6 cups milk 4 green onions -- chopped 8 ounces sour cream 2 cups bacon -- cooked & crumbled 5 ounces cheddar cheese, shredded salt and pepper -- to taste 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 small chunks (leaving the skin on, if desired). When milk mixture is very hot, whisk in potatoes. Add green onion, sour cream and crumble bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in. - - - - - - - - - - - - - - - - - - NOTES : May substitute 2% milk for regular milk; may substitute light, low-fat, or fat free sour cream for regular sour cream; may substitue low-fat or fat free cheddar cheese for regular cheddar cheese.