Baked Potato Soup

• 2/3 c. margarine
• 2/3 c. flour
• 7 c. milk
• 4 large baking potatoes, baked, cooled & cubed
• 4 green onions, sliced (white and some green)
• 12 strips bacon, fried and crumbled*
• 1 1/4 c. shredded cheddar cheese*
• 1 c. (8 oz.) sour cream
• 3/4 tsp. salt
• 1/2 tsp. pepper

In a large soup kettle, melt the margarine and stir in flour, heating
and stirring until smooth. Gradually add milk stirring constantly until
thickened. Add potatoes and onions. Bring to boil, stirring constantly.
Reduce heat and simmer for 10 minutes. Add remaining ingredients. Stir
until the cheese is melted. Serve immediately. (*Some of the cheese &
bacon can be saved for garnish if desired