BAKED POTATO AND BACON SOUP

⅔ cup butter
⅔ cup flour
4 cups milk
3 cups half & half (or milk)
4 large baking potatoes, baked, cooled, peeled, & cubed (4 cups)
4 green onions, sliced
12 slices bacon, cooked and crumbled
1½ cups shredded Cheddar cheese
1 cup sour cream
¾ tsp. salt
½ tsp. pepper

In a large soup pot, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk and half & half, stirring constantly until thickened.

Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes.

Add remaining ingredients; stir until cheese is melted. Serve immediately.