Baked Potato Soup *


                   4      large         potatoes -- baked
                   2/3    cup           butter
                   2/3    cup           flour
                   6      cups          milk
                   4                    green onions -- chopped
                   8      ounces        sour cream
                   2      cups          bacon -- cooked & crumbled
                   5      ounces        cheddar cheese, shredded
                   salt and pepper -- to taste

Melt butter in a medium saucepan.  Slowly blend in flour with a wire whisk 
until thoroughly blended.  Gradually add milk to the butter-flour mixture, 
whisking constantly.  Whisk in salt and pepper and simmer over low heat, 
stirring constantly.

Cut potatoes in small chunks (leaving the skin on, if desired).  When milk 
mixture is very hot,  whisk in potatoes.  Add green onion, sour cream and 
crumble bacon.  Heat thoroughly.  Add cheese a little at a time until it 
is all melted in.

              
NOTES : May substitute 2% milk for regular milk; may substitute light, 
       low-fat, or fat free sour cream for regular sour cream; may 
       substitue low-fat or fat free cheddar cheese for regular cheddar 
       cheese.