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4 large baking potatoes
2/3 c. margarine
2/3 c. all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
6 c. milk (half and half)
1 c. sour cream
1/4 c. finely chopped green onions
10 slices bacon, cooked and crumbled
1 c. shredded Cheddar cheese

Bake potatoes at 350 degrees for 65 to 70 minutes or until fork tender; cool
COMPLETELY. Peel and cube potatoes.

In large saucepan, melt margarine; stir in flour. Cook for
approximately 2 minutes over low heat (do not brown). Add salt and
pepper. Very slowly add milk, using a whisk to whip the flour as
you are adding milk. You do not want any lumps. Bring to a boil
over medium heat until thickens. (DO NOT BOIL.) Remove from heat;
whisk in sour cream. Add potatoes. Garnish with green onions,
bacon and cheese.

Optional: Add onions, bacon and cheese to soup before serving and do
not garnish.

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