4 large Russet potatoes
2/3 c. butter
1/2 c. flour
4 c. chicken broth
2 c. milk
12 slices cooked bacon, crumbled
4 green onions, chopped
3/4 tsp. salt
1/2 tsp. black pepper
1 c. shredded Cheddar cheese
4 oz. sour cream

Bake potatoes. Melt butter and stir in flour. Cook over medium heat for 1 minute. Gradually add broth and milk. Cook until thick and bubbly, stirring occasionally. Add salt and pepper. Scoop out potatoes and add to soup. Add bacon, onions and cheese. Heat thoroughly, then stir in the sour cream.