Baked Potato Soup

The assignment was easy--make a pot of soup. I volunteered to help provide lunch for a gathering at our church. But...I like to make things difficult. My brain gets carried away. If I make a double batch I will have dinner ready, I can even take a bowl to my mom. I think I must have forgotten how long it takes to make a white sauce with 12 cups of liquid! I scrubbed, wrapped, chopped, mashed, peeled and stirred for two hours. Note to self--Do not double this recipe!
But the end result was delicious! This is pure comfort food. Years ago following a surgery Cyrstal (a roommate of Candise) offered to bring us dinner. She arrived with this delicious soup, it quickly became a family favorite. This hearty dish is rich and filling; add a colorful salad, a crusty loaf of bread and you have the perfect fall/winter meal. Just don't double it!

Baked Potato Soup

4-6 large baking potatoes
½ cup butter
2/3 cup flour
3 cups chicken broth
3 cups milk
½ teaspoon salt
½ teaspoon pepper
4 green onions chopped
1 ¼ cups shredded cheddar cheese
1 cup sour cream
12 slices cooked and crumbled bacon

Bake potatoes in a hot oven until tender, cool. Cut in half and scoop out pulp; set aside. Melt butter, add flour, stir and cook over low heat until smooth. Gradually add broth and milk, cook over medium heat until mixture is thick and bubbly; stir often. Add potatoes, seasonings, half of the green onion and cheese. Heat thoroughly. Stir in sour cream. Add extra broth or milk if necessary for desired consistency. Garnish with remaining green onion, cheese and crisp bacon.