Baked Potato Soup
Rachel Walker

4 potatoes
2/3 cup butter
2/3 cup flour
1½ quarts milk
1 cup cheddar cheese, shredded
4 green onions, chopped
1 cup sour cream
1 cup bacon, crisp cooked and crumbled

Heat oven to 350 degrees and bake potatoes until fork tender. 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 half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot; whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and bacon. Heat thoroughly. Add cheese a little at a time until it is melted.