Butera's Baked Potato Soup

Sinfully rich, but so worth it! Recipe courtesy of "The Food Chronicles" - Ann Criswell, Food Editor of the Houston Chronicle Newspaper

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 2⁄3 cup flour
• 2⁄3 cup butter
• 1 1⁄2 quarts milk
•  salt
•  fresh ground black pepper
• 4  large potatoes, baked
• 4  green onions, chopped
• 1  cup sour cream
• 1  cup bacon, crisp-cooked and crumbled, plus more for garnish
• 5  ounces cheddar cheese, grated, plus more for garnish
•  chives, chopped for garnish

Directions

1. Melt butter in a medium-size saucepan over medium heat.
2. Using a wire whisk, slowly blend in flour until thoroughly blended.
3. Gradually add milk, whisking constantly.
4. Whisk in salt and pepper and simmer over low heat, stirring constantly.
5. Cut potatoes in half, scoop out the "meat" and set aside.
6. Chop half the potato peels (optional) and discard the remainder.
7. When milk mixture is very hot, whisk in potato meat.
8. Stir in green onions and potato peels.
9. Whisk well, then add sour cream and crumbled bacon. Heat thoroughly.
10. Add cheese, a little at a time, stirring until all is incorporated.
11. Garnish with chives, grated cheese and bacon crumbles.