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Ingredients |
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 | 2/3 cup butter |
| 2/3 cup all-purpose flour |
| 7 cups milk |
| 4 large russet potatoes, baked, cooled, peeled & cubed |
| 4 green onions, sliced |
| 12 bacon strips, cooked and crumbled |
| 1 1/4 cups shredded cheddar cheese |
| 1 cup sour cream |
| 3/4 tsp salt |
| 1/2 tsp pepper |
In a large Dutch oven, melt the butter. Add in flour stirring until
smooth. Gradually add milk, stirring constantly until thickened. Add
potatoes and onions. Bring to a boil, stirring constantly.
Reduce heat, simmer for 10 minutes. Add remaining ingredients, stir
until cheese is melted. Serve immediately.
Yield: 8-10 servings
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