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Potato Soup with Bacon

4 large baking potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts 2% milk
1 cup sour cream
4 green (spring) onions, chopped
5 ounces cheddar cheese, grated
salt and pepper
2 cups bacon, crisped and cooked

Heat oven to 450F degrees, wash and prick potato, then bake until
fork tender (1 hour).

Melt butter in a medium saucepan. Slowly whisk in flour until
thoroughly blended, (making a roux.) Gradually add milk to the
butter-flour mixture, whisking constantly. Whisk in salt and pepper
and simmer over low heat, stirring constantly. Cut potatoes in
half, scoop out the meat and set aside.

Chop half the potato peels and discard the remainder. When the milk
mixture is very hot, whisk in potato meat. Add green onions and
potato peels. Whisk well, add sour cream. Heat thoroughly. Add
cheese a little at a time until all is melted in. To serve: top
with crumbled bacon.

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