Potato Soup

4 Lg. baking potatoes

1/2 C butter (1 stick)

2/3 C all purpose flour

6 C milk (or 4c milk, 2c cream or half-n-half; did this Friday night (half-n-half) - makes the soup even thicker)

1 bunch Green onions, chopped

12 slices thick, cooked bacon; crumbled

1-1/4 C (5 oz.) shredded cheddar cheese

1 8 oz. carton sour cream (I use light)

3/4 tsp. salt

1/2 tsp. pepper (or to taste)

Bake potatoes until done. Cool. Cut in half lengthwise. Scoop out

pulp and set aside. Melt butter in heavy stockpot over low heat; add

flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk, stirring over med. heat until thick & bubbly.

Add potato pulp, salt & pepper, green onions, bacon and cheese.

Cook until heated thoroughly and stir in sour cream. Add more milk if

necessary (but it should be served thick). Can serve with additional green

onions, bacon & cheese on top. This makes about 10 cups. It is a *really* rich soup.

There isn't much taste difference in using whole vs. 2% vs. cream combo and regular vs. light sour cream. It's more in the thickness and texture that I've noticed. When I want to make it "light" I use 2% milk (all 6 cups), 2% sharp cheddar cheese, and light sour cream.

"Light" being relative, of course... ;)