Baked Potato Soup

Taken from 30 Day Gourmet Website

4 large baking potatoes, baked
10 tablespoons butter
2/3 cups flour
6 cups milk
1-1/2 cups shredded cheddar cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
8 slices bacon, cooked and crumbled
8 ounces sour cream

Cut baked potatoes in half length-wise. Use a spoon to scoop out the pulp into a large bowl. Set aside. (The leftover skins can be used to make potato skins or just discarded.)

Melt butter in a large sauce pan over low heat. Add the flour, stirring until smooth. Cook for about a minute, stirring constantly. Turn up the heat to medium and continue stirring while slowly adding the milk. Continue to stir until mixture is think and bubbly. Add the cheddar cheese, salt, pepper and bacon. Mash the potato pulp with a hand-held potato masher, fork or mixer to get rid of the large chunks. Add the potato pulp to the pan, stirring to mix. When it is heated through, add the sour cream and stir to mix well. Serve with toppings of additional shredded cheddar cheese and sliced green onions, if desired. Serves 8