Baked Potato Soup

4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped
12 slices bacon, fried and crumbled
2 cups shredded cheddar cheese
1 cup (8 oz.) sour cream

1. Cut potatoes in half. Scoop out pulp and put in small bowl. Or, peel skin off cooked potatoes. Our family likes the potatoes to be mashed, rather than cut in small pieces.

2. Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.

3. Stir in potato pulp, salt, pepper, and three-quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream. Optional: use all onions, bacon, and cheese at this point.

4. If not using onions, bacon, and cheese in last step: transfer to slow cooker and set on Low. Top with remaining onions, bacon, and cheese. Take to a potluck, or serve on a buffet table, straight from the cooker.

Variation:
Add several slices of Velveeta cheese to make soup extra cheesy and creamy.