Idaho Baked Potato Soup

Here's a hearty recipe for these cold December days...

2/3 Cup Butter
2/3 Cup Flour
7 Cups Milk
4 Large baking potatoes baked, peeled, and cubed
4 Green onions sliced (optional)
12 strips of cooked and crumbled bacon OR one bottle of Hormel Bacon Bits (NOT Bacos)
1 1/2 Cups shredded cheddar cheese
1 Cup (8oz.) sour cream
3/4 tsp. salt
1/2 tsp. pepper

In large soup kettle 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 to simmer for 10 min. Add remaining ingredients and stir until cheese is melted. (I use a potato masher to break up the potatoes a bit) Yield: 8-10 servings.