Baked Potato Soup

I've made this recipe many times and it never disappoints.  It's thick and full of flavor.  I've had this recipe for at least 10 years,  I found it on the Martha Stewart web site but after I looked for it again I didn't find it.  If you've ever had Potato Soup at a restaurant and thought, I wish I could make mine like that, this one is it!

The longest part of this recipe is baking the potatoes beforehand and allowing them to cool.  

BAKED POTATO SOUP

Ingredients

4 Lg. Baking Potatoes (must be baked, cooled, peeled and cubed) About 4 cups

1 Lb. Bacon  (cook ahead, cool and crumble)

2/3 C Butter

2/3 C Flour

7 C Milk

4 Green Onions, sliced into tiny size pieces

1 ¼ C Shredded Cheddar Cheese

1 C Sour Cream

¾ t. Salt

½ t. Pepper

In large soup kettle or dutch oven, melt butter. Stir in flour, heat and stir until smooth. (Watch your heat isn't too high, it will brown the butter)

Gradually add in milk, stirring constantly until thickened. 

Add potatoes and onions.

Bring to a boil, stirring frequently. 

Reduce heat, cover, simmer for 10 min. 

Add cheese, sour cream, salt, pepper and bacon, stir until cheese is melted. 

Serve immediately.

A good crusted loaf of bread is a terrific accompaniment

Makes 2 ½ quarts

Serves 8 to 10