Baked Potato Soup

I crave this soup every winter, due to the high fat content one time a year is all I allow myself. It’s so good, I can’t imagine skipping a year though.

Baked Potato Soup

4 large baking potatoes, prick, bake @ 450 for 1 hr, let them rest for 10-15 minutes. Peel and chop - I like some larger pieces.

 1 lb bacon, chopped, cooked until very crisp

Make a roux with 2/3 C butter and 2/3 Cup flour

Stir in 6 Cups milk (I sub non-fat evaporated milk), cook until thick

 Add and warm: 

1 Cup grated sharp cheddar cheese

4 green onions, sliced

3/4 teaspoon salt

1/2 teaspoon pepper

Just before serving add and warm:

potatoes and bacon

serve w/a dollop of sour cream and a bit of cheese