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Baked Potato Soup

2 leeks, chopped
2 medium yellow onions, chopped
2 teaspoons vegetable oil
4 medium baked potatoes, peeled, chopped
6 cups chicken or vegetable stock
Fresh cracked pepper to taste
6 Tablespoons sour cream
1/2 cup grated Cheddar cheese
1/4 cup bacon crumbles
3 green onions, chopped for garnish

Saute leeks and onion in oil until clear. Add potatoes and cover
with stock. Simmer 20 minutes; season with pepper. Whisk in sour
cream. Garnish each bowl with cheddar, bacon, and green onions.
Serves 6.

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