Baked Potato Soup^*

When you serve baked potatoes, bake four-five extra so you can serve this soup the next night.

Ingredients:

• 4-5 large baking potatoes
• 2/3 c. margarine or butter
• 2/3 c. flour
• 6 c. regular or low-fat milk
• Salt and pepper to taste
• 6 green onions, sliced thin
• 1 c. regular or nonfat sour cream
• 1/2 lb. crisp bacon, crumbled
• 6 oz. cheddar cheese, shredded

Directions:

1. Bake potatoes and remove pulp.
2. Melt margarine in large pot. Add flour; stir.
3. Gradually add milk; stir constantly until thickened (about 5 minutes).
4. Stir in all other ingredients. Thin with milk if reheated. Serves 10-12.