4 or 5 large potatoes
2/3 cup flour
2/3 cup butter
6 cups milk
Salt and pepper to taste
1 1/4 cups cheddar cheese
Bacon, cook until crisp (amount optional)
4 green onions, chopped fine
8 ounces sour cream

Bake potatoes and cool. Cut in half and scoop out pulp; set aside. Melt butter. Add flour and mix with butter until smooth. Cook one minute. Stirring constantly, slowly add milk. Cook over medium heat, stirring constantly until thick and bubbly. Add potatoes, salt and pepper. Add one cup cheese, bacon and most of onion. Heat until warm. Add sour cream. Serve with remaining cheese and bacon. Stir constantly or soup will scorch.