Brad's Blue Ribbon Potato Soup Recipe

Wash the potatoes & pierce with a fork Bake in a 375 degree oven until fork tender. Let potatoes cool then cut in half and scoop out pulp. Melt butter in heavy sauce pan over low heat. Add flour & stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk to butter/flour mixture. Cook over medium heat stirring constantly until thick & bubbly. Add potato pulp, salt, pepper, 2 tbs green onion, 1/2 cup bacon and 1 cup cheese to milk mixture.reserving some of each for topping Cook until thoroughly heated. Should be thick & coat the spoon well Stir in the sour cream. You can add extra milk for desired consistency. Garnish with cheese, bacon, and onion on each individual serving. Makes 6 medium size servings.