Baked Potato Soup

From Shirley Evans

4 large baking potatoes
5 slices bacon, plus more for garnish
1/2 c. butter
1 large onion, diced
1/2 c. AP flour
6 c. milk
2 tsp. coarse salt
1 tsp. pepper
1 1/2 c. (6 oz.) grated cheddar cheese, divided
1 c. sour cream
sliced green onions for garnish

Preheat oven to 400 degrees. Scrub potatoes, prick several times with a fork and bake 1 1/2 hours until soft. Remove from oven and let cool. When cool, cut in half lengthwise and scoop out potato pulp, set aside. Discard skins.

Cook bacon until crisp. Remove bacon, crumble and set aside. Add butter to pan with bacon drippings, melt. Add onions and saute approximately 4 to 5 minutes until soft. Stir in flour until well combined, cook for several minutes but do not let it brown. Gradually add milk and bring to a boil, stirring constantly.

Pour into crock pot and add potato pulp, salt, pepper, crumbled bacon and 1 c. grated cheese. Stir in sour cream. Warm in crock pot a couple hours or more at low heat until ready to serve. Add extra milk if necessary for desired thickness.

Serve in individual soup bowls garnished with the remaining 1/2 c. cheese, additional crumbled bacon and sliced green onions.