Baked Potato Soup

This recipe was given to me by Cassie Goodman who received it from Cami Miller.

(The recipe is HUGE but I make the whole thing and freeze the leftovers).

8 baking potatoes
1 1/3 cup of butter
1 1/3 cup of flour
12 cups of milk
1 1/2 tsp. salt
1 1/2 tsp. pepper
8 green onions
24 slices of bacon
2 1/2 cups of shredded cheddar cheese (I used sharp)
16 oz sour cream
2 Tbs chicken base

Wash/scrub and poke potatoes. Bake at 400 for 1 hour or until done. Let cool. Cut into cubes (as small as possible without falling apart--think bit size). Leave skins on.
Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk. Cook over medium heat stirring constantly until mixture is thick and bubbly (takes about 20-30 minutes to get thick). Add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese, and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness. Garnish with addition bacon, cheese and green onions.

It is a little time consuming but so worth it! Great for a chilly fall day. Yum!