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1 lb. cooked and crumbled bacon
2/3 c. butter
2/3 c. flour
7 c. milk
1/2 to 1 c. chicken broth
5 to 6 medium baked potatoes, peeled and sliced
1 1/4 c. shredded Cheddar cheese
1 c. sour cream
1 tsp. salt
1 tsp. pepper

Melt the butter in a large stockpot or Dutch oven over medium heat.
Add flour and whisk until smooth. Slowly add milk; stir constantly
until thickened. Add potatoes; bring to a boil, stirring often.
Reduce heat and simmer for 10 to 12 minutes. Add bacon, cheese, sour
cream, salt and pepper, along with chicken stock to thin to your
liking. Stir until well blended and cheese is melted. Sprinkle with
shredded Cheddar cheese. Serve with bread for dipping.

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