Loaded Baked Potato Soup

First, credit for this family favorite goes to Carolyn. She gave me this recipe and we love it at my house! Every time I make it people want the recipe so posting this makes it easier to share.

• 4 lg baking potatoes
• 2/3 c butter
• 2/3 c flour
• 6 c milk (whole or less fat works if you prefer)
• 3/4 tsp salt
• 3/4 tsp fresh ground pepper
• 4 green onions chopped
• 12 slices bacon
• 1-2 c shredded cheddar
• 1 Tbsp chicken base
• 8oz sour cream

Bake 4 large baking potatoes at 400 degrees for an hour. Cool and cut into 1/2 inch cubes leaving the skins on. While the potatoes are baking cook the bacon and crumble it. Make a roux with the butter and flour. Cook over medium heat for a few minutes to get rid of the flour taste then add milk. Cook stirring with a whisk constantly until it is thick and bubbly. Be patient it takes awhile. Add S & P, chicken base, green onions, bacon potatoes and cheese. Cool until heated through, Stir in the sour cream. Add extra milk if it gets too thick.This soup is great served in a bread bowl since it is nice and thick. The best comfort food going! If I am feeling like something less rich I just use 1% milk and cut down on the bacon and cheese and it is still yummy.

Yields 10 cups.