2/3 c. butter
2/3 c. all-purpose flour
7 c. milk
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 c.)
4 green onions, sliced
12 bacon strips, cooked and crumbled
1 1/4 c. shredded Cheddar cheese
1 c. (8 oz.) sour cream
3/4 tsp. salt
1/2 tsp. pepper

In a large soup kettle or Dutch oven, melt the butter. Stir in flour. Heat and stir until smooth. Gradually add milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately 8 to 10 servings.