2/3 c. butter
6-7 c. milk
1/2 tsp. pepper
4 green onions, chopped and divided
1 (8 oz.) carton sour cream
2/3 c. all-purpose flour
3/4 tsp. salt
12 slices bacon, cooked, crumbled and divided
1 1/4 c. (5 oz.) shredded cheddar cheese, divided
4 potatoes (more or less depending on size)

Wash potatoes (about 4) and prick several times with a fork: bake at 400°F for 1 hr. or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp. Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add 6 c. milk; cook over med. heat, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 T. green onions, 1/2 c. bacon, and 1 c. cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Serve with remaining onion, bacon, and cheese.

Note: For a richer, heartier soup, use butter and 4 c. half and half + 3 c. whole milk instead of 6-7 c. milk.