Baked Potato Soup

2/3 cup butter
2/3 cup all-purpose flour
7 cups milk
4 large potatoes – baked, cooled, peeled and cubed
4 green onions, chopped
12 slices crisp cooked bacon, crumbled
1-1/4 cups cubed Velveeta cheese or shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions
In a Dutch oven, melt the butter over medium heat. Stir in flour, and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper, and stir until cheese is melted.

Great served with Beer Bread.