4 baked potatoes
8 slices cooked bacon
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 (15 oz.) can chicken broth (Swanson)
4 cups milk
3/4 tsp. salt
1/2 tsp. pepper
4 chopped green onions
1 1/4 cups shredded cheddar cheese
1 (8 oz.) tub dairy sour cream

Bake potatoes and set aside to cool. Fry bacon and set aside to drain well, then crumble.

In a 3 1/2 quart saucepan, melt butter over medium heat. Add flour and whisk for 1 to 2 minutes until smooth and creamy. Add broth slowly, add milk and cook until thick, about 10 minutes. DO NOT BOIL. Add potatoes (cut up in chunks), salt, pepper, onion, bacon, and cheese. Simmer until heated. Add dairy sour cream.

Serve the soup with toppings just like a baked potato. Put extra green onions, dairy sour cream, bacon, and cheddar cheese on top.

Note: If serving this to company you might want to double the recipe.

Enjoy!

Submitted by: S. Varn