Baked Potato Soup

Directions:

Scrub potatoes; poke several times with a fork. Bake potatoes at 400 degrees F for 1 hour or until tender when pierced.

Peel potatoes and discard skins when cool enough to handle. Cut potatoes into 1/2 inch cubes.

Melt butter in a large pot over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk and warm over medium heat, stirring constantly, until thickened and bubbly.

Stir in potato, salt, pepper, 1 cup cheese, 1/2 cup bacon, 2 tablespoons green onions and chicken boullion; continue warming over medium heat, but not boiling.

Stir in sour cream and warm just until heated through.

Dish into bowls and top with remaining cheese, bacon and green onions.