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BAKED POTATO SOUP

5 large baking potatoes
1/2 stick butter
1/2 cup flour
7 cups milk
1 bunch green onions, chopped
1/2 lb. bacon, fried crisp and crumbled
1 1/2 cup Cheddar cheese, shredded
1 cup sour cream
salt and pepper to taste

Bake potatoes until tender. Cool, peel and chop into small pieces.
Melt butter in a large Dutch oven and stir in flour to make a roux.
Slowly whisk in milk and over medium heat, bring to almost boiling.
Add potatoes, green onions and bacon. Stir in cheese and sour cream.
Heat through until cheese is melted and soup is warm. Garnish with
chopped green onion and crumbled bacon, if desired.

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