Great Potato Soup

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper
4 green onions - chopped & divided
12 slices bacon - cooked & crumbled
1 ½ cup cheddar cheese - shredded & divided
8 oz. sour cream

Wash, dry, and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut in half lengthwise and scoop out pulp. Set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened & bubbly. Add potato pulp, salt, pepper, 2 tablespoon green onion, half the bacon, and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk, if necessary, for desired consistency. Serve with remaining green onions, bacon, and cheese.

Serves 6 to 8
Prep time: ½ hour after potatoes are baked & cooled