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Baked Potato Soup

2/3 cup butter
2/3 cup flour
6 cup milk (more if needed)
1 cup bacon, cooked/crumbled
Salt and pepper, to taste
4 large Idaho potatoes, baked
1 cup sour cream, light
5 oz. Cheddar cheese, grated
6 green onions, chopped

Melt butter in saucepan over medium heat. Using a whisk, blend in
flour until smooth. Gradually add milk, whisking continuously.
Whisk in salt and pepper and simmer over low heat, stirring
constantly. Cut potatoes in half and scoop out the flesh; set aside.
Chop half the potato peels and throw away the rest. When milk
mixture is very hot, whisk in the potato flesh. Stir in green onions
and potato peels. Whisk well, then add sour cream and bacon. Heat
thoroughly. Add cheese, a little at a time until all is melted.
Garnish with chives, grated cheese, and bacon crumbles.

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