Uncle John's Baked Potato Soup

My uncle makes a lot of excellent, rich dishes. This is a soup adaptation of his twice-baked potatoes. Not for dieters, but an excellent, creamy soup for a cold day.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 4  large baking potatoes
• 2⁄3 cup butter
• 2⁄3 cup flour
• 1 1⁄2 quarts milk
• 1  cup sour cream
• 4  whole green onions, chopped
• 10  ounces cheddar cheese, grated
• 1  dash  salt and pepper
• 2  cups bacon, crisped

Directions

1. Bake potatoes until tender.
2. Melt butter slowly in pan, blend in flour, making a roux.
3. Gradually add milk, stirring constantly, then add salt and pepper to taste.
4. Scoop out potatoes and set aside.
5. Chop half of the potato peels to use in soup.
6. When milk is very hot, whisk in potatoes, onions, and potato peels.
7. Whisk well and add sour cream. Heat thoroughly.
8. Add cheese a little at a time until all is melted. Serve with crumbled bacon.