12 slices bacon
2/3 c. butter
2/3 c. all-purpose flour
7 c. milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 c. shredded Cheddar cheese
1 c. sour cream
1 tsp. salt
1 tsp. ground black pepper

Place bacon in large, deep skillet. Cook over medium heat until browned. Drain, crumble and set aside.

In a stockpot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly, until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.

Makes 6 servings.