Makes 3 quarts 

9 baking potatoes

2/3 cup butter

2/3 cup all-purpose flour

3 cups whole milk

3 cups chicken broth

1/2 TB. salt

1 tsp. white pepper

1/2 c. bacon bits, divided

4 green onions, chopped

10 oz. shredded Cheddar cheese

1 8 oz. container sour cream

1.  Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh

2.  In a large saucepan over medium heat, melt butter.  Stir in flour and cook about a minute.  Whisk in milk and broth , a little at a time, stirring constantly until thickened.  (takes about 20 minutes to thicken).

Stir in potatoes, salt, pepper, 1/3 c. bacon bits, 2 TB. green onions and most of the cheese.   Cook until thoroughly heated.  Stir in sour cream and heat through.  Can transfer to crockpot to keep hot.  Serve topped with remaining bacon, onions, and cheese.  

This  hearty soup makes a full meal served in sourdough bread bowls with a salad if you like!  Great for cold winter evenings!!